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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
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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