Fried stuffed crab

Fried stuffed crab

Rellenong alimasag

By
From
7000 Islands
Makes
4
Photographer
Jana Liebenstein

Crab relleno, or stuffed crab, was a special treat in my mother’s house. Picking the meat, stuffing the shells, then deep-frying required too much time and effort for everyday fare. The wait made the heart grow fonder. Come fiesta time, the stuffed crab would reappear; if there was a particularly cheap catch at the markets, my lola (grandmother) indulged the family. My mother cherished those times and relleno alimasag’s moist rich flavour. Buying already picked crabmeat saves a lot of work. For the shells, ask your fishmonger or buy whole crabs and reserve the body for another dish.

Ingredients

Quantity Ingredient
1 1/2 tablespoons vegetable oil, plus extra for deep-frying
2 red asian shallots, chopped
2 garlic cloves, crushed
1 small tomato, finely chopped
1/4 small red capsicum, seeded and finely chopped
2 red bird’s-eye chillies, seeded and finely chopped
1 spring onion, thinly sliced
250g cooked crabmeat
2 tablespoons whole-egg mayonnaise
3 kalamansi, juiced and zest finely grated, plus extra wedges to serve
or 1 lemon, juiced and zest finely grated, plus extra wedges to serve
4 crab top shells, washed
plain flour, for dusting
1 egg, lightly beaten
60g panko breadcrumbs

Method

  1. Heat the vegetable oil in a frying pan over medium heat. Add the shallots and garlic and cook for 1 minute. Add the tomato, capsicum, chillies and spring onion and cook for 1–2 minutes, stirring until they start to soften. Add the crabmeat, mayonnaise, citrus zest and half of the juice. Stir to combine, then remove from the heat and allow to cool slightly.
  2. Divide the filling among the crab shells. Place the flour, egg and breadcrumbs in separate bowls. Dust the filling with flour, shaking off any excess, then brush with egg. Top with the breadcrumbs, pressing to make them adhere. Transfer to a plate, cover, then refrigerate for at least 1 hour to firm.
  3. Fill a deep saucepan or wok one-third full of oil and place over medium–high heat until the oil reaches 180ºC. Gently lower the stuffed shells, filling side up, into the oil and deep-fry for 1–2 minutes, or until the top is golden. Remove with a slotted spoon and drain on paper towel. Serve warm with extra kalamansi.

What is it?

  • There are two crabs widely used in Filipino cookery. Blue swimmer crab, known in Filipino as alimasag is favoured for its mild, sweet, nutty flavour. Mud crab, or alimango, is larger with a strong, sweet flavour and mediumfirm texture.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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