Stuffed Crabs or Tortang Alimasag

Stuffed crabs, crab omelet, rellenong alimasag or tortang alimasag…these are the names we call this dish. I love crabs, and I can’t take my eyes off them when they are on sale. I knew they are not that meaty when they are on sale but I know a way to cook them so my picky eater will eat crabs without knowing it. I know, I am one tricky mom indeed, but after he ate it I told him, “See, now you tried crabs, and aren’t they good?” His answer was yes and he asked me to cooked it again for him.

Using fresh crabs are best for cooking this dish, but you can also use your leftover crabmeat after making crab cakes. I do this from scratch, so you will need to cook the crabs first. For the recipe for steamed crabs click here. Oh if you want it more presentable, save the top crab shells too. The crab shells are useful  not just for aesthetic purpose but I find it is easier to turn the crabs with the top crab shells. It also keep all the stuffing in the shell when frying.

Ingredients:

1 cup crab meat from cooked crabs

1 large potato cubed

5 cloves garlic minced

1 medium onion minced

2 large eggs beaten

1/2 tsp salt

1/4 tsp ground pepper

cooking oil

***optional save Top Shell

Procedure:

1. In a pan, put 2 tbsp. oil and sauté garlic and onion.

2. Then, add cubed potato, cook for 3-5 minutes.

3. Add the cooked crabmeat and mix lightly to prevent crabmeat from breaking too much.

4. Season with salt and ground pepper.

5. Take out of the pan, and strain any excess oil or juices. Set aside in a bowl, let it cool.

6. Once cooled, mix the beaten eggs in the bowl.

7. Stuff each crab shell with the mixture.

8. Put 1 cup of oil in a pan, fry the crab shell-side down first. Using a spoon pour some oil on top of the crab to slowly cook the stuffing.

9. Then, turn it over to cook and brown the stuffed side.

10. When cooked, remove from heat. Put on paper towels with stuffed side down to drain excess oil. Serve while still warm. Enjoy!

Stuffed Crabs or Tortang Alimasag

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: My Style Recipe

Serves: 8

Ingredients

• 1 cup crab meat from cooked crabs
• 1 large potato cubed
• 5 cloves garlic minced
• 1 medium onion minced
• 2 large eggs beaten
• ½ tsp salt
• ¼ tsp ground pepper
• 1 cup canola oil

Instructions

1. In a pan, put 2 tbsp. oil and sauté garlic and onion.
2. Then, add cubed potato, cook for 3-5 minutes.
3. Add the cooked crabmeat and mix lightly to prevent crabmeat from breaking too much.
4. Season with salt and ground pepper.
5. Take out of the pan, and strain any excess oil or juices. Set aside in a bowl, let it cool.
6. Once cooled, mix the beaten eggs in the bowl.
7. Stuff each crab shell with the mixture.
8. Put 1 cup of oil in a pan, fry the crab shell-side down first. Using a spoon pour some oil on top of the crab to slowly cook the stuffing.
9. Then, turn it over to cook and brown the stuffed side.
10. When cooked, remove from heat. Put on paper towels with stuffed side down to drain excess oil. Serve while still warm. Enjoy!

Notes

This is made from scratch by steaming crabs first, then cooking the stuffing or filling.
You can make it from store bought crab meat too.

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