Rellenong alimango recipe (stuffed crab)
The stuffing is made up of potatoes, carrots and eggs with the beaten eggs that serve as the “cement” that will meld all of the ingredients in the stuffing together.
Servings 4 people
Cost $10
Ingredients
- 4 whole crabs cleaned
- 1 small potato diced
- 2 tbsp vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 tomato diced
- 1 small red pepper (capsicum) diced
- 42.5 g raisins
- 3 eggs beaten
- Vegetable oil for deep frying
Instructions
- Cook crabs by boiling or steaming. Let cool. Remove shells and set aside.
- Remove crab meat from the claws, legs, body, including fat from the shells. Set aside.
- Fry potatoes in oil until golden brown and set aside. In the same pan, saute onion and garlic until fragrant. Then add crab meat and season with salt and pepper to taste. Mix thoroughly.
- Add tomatoes and simmer 5 minutes. Add potatoes, red pepper and raisins. Mix well and simmer another 2 minutes.
- Divide this crab mixture into 4 equal parts. Brush the inside of each shell with a little-beaten egg, then fill with crabmeat mixture.
- Heat oil in a frying pan. Gently place the stuffed shells stuffing-side-up in hot oil and fry about 2 minutes.
- Pour about 1 tablespoon of the beaten egg over the crab mixture in each shell and turn over the shells slowly. Fry another 2 minutes until fully cooked.
