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Who knew eggs and seafood could go so well together? This is the perfect dish to serve for dinner!
1. Place alimasag in boiling water and cook for 10 minutes. Strain and place in cold water. Pick out the meat and the crab fat and set aside. Reserve shells.
2. Saute 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®.
3. Dust the inside of crab shells with a little flour and stuff with the crab meat mixture. Place in the refrigerator for 5 minutes to set.
4. Preheat oil and carefully place crab with the shell facing up. Pan fry for 2 minutes or until golden brown. Flip and cook the other side for another 5 minutes. Drain excess oil and transfer into a serving plate.
How to Fry
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2 kg female fresh alimasag
2 tbsp vegetable oil
1 head garlic, minced
1 pc medium onion, small diced
2 pcs medium ripe tomato, small diced
1/4 kg lean ground pork
4 pcs fresh medium eggs
2 sachets MAGGI MAGIC SARAP®
2 tbsp all-purpose flour
2 cups vegetable oil, for frying