Rellenong alimasag (stuffed crabs)

Ingredients

• 8 blue crabs, cooked
• 6 cloves garlic, minced
• 1 medium yellow onion, minced
• 1 pc. tomato, diced
• 1 pc. potato, finely chopped
• 1 small carrot, finely chopped
• 1 pc. Jalapeño pepper, minced
• 2 stalks green onions, finely chopped
• 2 Tbsp fish sauce
• 2 eggs, beaten
• salt and pepper to taste
• ¼ cup panko breadcrumbs (This is
• optional. I just love adding panko
• bread crumbs for extra crisp.)
• vegetable oil, for sauteing and frying

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Preparation

• 1. Collect all the meat out of the crabs including meat from its claws and legs. Set aside. Save the top shells, keep them in the refrigerator while cooking the rest of the stuffing.
  2. In a skillet, sauté garlic and onions in vegetable oil until onion is almost translucent. Add minced tomato and chopped potato. By the time the tomato is all mushy, the potato will also be cooked.
  3. Add crab meat and saute for a minute. Add fish sauce, carrots, green onions and jalapeño pepper. Add salt and pepper to suit your taste. Keep stirring until ingredients are well combined. Remove the mixture from heat and let it cool.4. In a large bowl, place the mixture and beaten eggs. Mix well. Fill each crab shell with the mixture, making sure it is compacted. Place the stuffed crabs cavity side up on a large plate. Sprinkle panko bread crumbs on top of each.
  4. In a non-stick skillet, heat oil on high then set the heat on medium-high. Fry the crabs shells up first, ladle some of the hot oil on top to set the stuffing, cook for around 2 minutes. Flip them and cook the other side for about a minute.
  5. Remove from skillet and drain on paper towels. Serve hot with ketchup or spicy vinegar. (My daughters love it with Filipino Banana Ketchup while Ryan and I enjoy it more with spicy vinegar.)