Rellenong Alimasag

Name: Rellenong Alimasag
Prep time: 30 s
Cook time: 60 s
Total time: 90 s
Yield: 8
Cuisine: Filipino
Ingredients: 2 kg male fresh blue crab (alimasag); 2 tablespoons Vegetable Oil; 1 Head Garlic; 1 Piece Onion; 2 Pieces Tomato; 0.25 Kilogram Ground Pork; 4 Pieces Egg; 2 sachets 8g MAGGI® Magic Sarap®; 2 tablespoons All Purpose Flour; 2 Cups Vegetable Oil

(0)

90 Min

Challenging

A soft and juicy crab recipe that's a joy to eat when prepared the Filipino way.

Ingredients

8 Servings

2 kg

Blue Crab

2 tbsp

Vegetable Oil

1 head

Garlic

1 pc

Onion

2 pcs

Tomato

0.25 kg

Ground Pork

4 pcs

Egg

2 sachets

MAGGI® Magic Sarap® 8g

2 tbsp

All Purpose Flour

2 cups

Vegetable Oil

Copy

Nutrition Value

Carbohydrates

5.9 g

Energy

869.4 kcal

Fats

69.2 g

Protein

54.7 g

Information per serving

Step1
30 Min

Simmer crabs in a little water to pan steam for 5mins. Set aside to cool. Pick out the meat and the crab fat and set aside. Reserve shells.
Step2
20 Min

Sauté garlic, onion and tomato in oil. Remove from the pan and set aside to cool. Combine with ground pork, crab meat and crab fat. Stir in eggs and season with MAGGI® Magic Sarap®.
Step3
10 Min

Coat the inside of crab shells with a little flour and stuff with the crab meat mixture. Pan fry in oil until golden brown. Drain excess oil. Transfer on a serving plate and serve.

Step1 of 3

Simmer crabs in a little water to pan steam for 5mins. Set aside to cool. Pick out the meat and the crab fat and set aside. Reserve shells.

Step2 of 3

Sauté garlic, onion and tomato in oil. Remove from the pan and set aside to cool. Combine with ground pork, crab meat and crab fat. Stir in eggs and season with MAGGI® Magic Sarap®.

Step3 of 3

Coat the inside of crab shells with a little flour and stuff with the crab meat mixture. Pan fry in oil until golden brown. Drain excess oil. Transfer on a serving plate and serve.

Recipe as PDF

With pictures

Rellenong Alimasag

Ingredients

Our best tips & tricks for customized portion size

Export ingredients

Nutrition Value

Instruction

Step1

Step2

Step3

Step1 of 3

Step2 of 3

Step3 of 3

01

02

03

Recipe as PDF

Discover more

Rellenong Alimasag

Ingredients

Our best tips & tricks for customized portion size

Export ingredients

Nutrition Value

Instruction

Step1

Step2

Step3

Step1 of 3

Step2 of 3

Step3 of 3

01

02

03

Recipe as PDF

Write a review

Discover more