Enter the email you used to register to our website. You will recieve an email with a link to reset your password.
A picture-perfect dish made from succulent crab your guests won't soon forget.
1 Boil the crab until fully cooked, approximately 5 minutes. After allowing them to cool, gently flake the crab meat apart with a fork. Reserve the crab shells.
2 Combine the crab meat, onion, garlic, ginger, bell peppers, carrot, coconut meat, coconut cream, flour, MAGGI MAGIC SARAP® and egg. Gently mix to fully combine.
3. Stuff the crab shells with the crabmeat mixture and set aside. Heat the oil in a frying pan, then pan fry the stuffed crab shells for 2 to 3 minutes or until golden brown.
4. Serve with atchara (pickled vegetables) or vinegar, if desired.
Crabs are a good source of protein. Filipino adults can eat up to 4 servings of protein dish per day. About 1 piece of crab constitutes 1 serving.
How to Simmer
How to Cut Vegetables
How to Fry
Crab Quesadilla with Mango Salsa
Daing na Bangus
You may edit your current list or create a new one. Save and print it for easy reference!
Love this recipe? Create an account or log-in to save this to your Favorite Recipes, and easily find it next time you cook!
You've just saved this recipe to your Favorite Recipes. Next time you need a quick go-to recipe, head to Favorite Recipes and you'll find this!
Please Create an account or log-in so you can add this recipe to your Grocery List!
500 g crab (alimasag)
1 pc medium onion, minced
2 cloves garlic, minced
1 pc medium red bell pepper, small diced
1 pc small carrot, small diced
1 pc coconut, shred meat into strips
1/4 cup coconut cream
3 tbsp all-purpose flour
1 pc egg, beaten
1 sachet 8g MAGGI MAGIC SARAP®
3 cups vegetable oil, preheat for frying