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Rellenong Alimango

Rellenong Alimango

Rellenong Alimango, or Stuffed Crab, is a show-stopping appetizer worth the effort. This stuffed crab filled with crab meat and veggies is perfect for a party or for a special date night.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 4 piece crabs
  • 1 tbsp salt
  • 0 water
  • 1 tbsp butter
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 0.5 piece red bell pepper, seeded and chopped
  • 0.5 cup Panko bread crumbs
  • 2 tbsp mayonnaise
  • 2 tbsp green onions, chopped
  • 0 juice of 1 lemon
  • 0 salt and pepper to taste
  • 0 crab cracker tool

Instructions

  1. Under cold running water, wash and scrub crabs to remove grit and debris. Drain it well.

  2. In a large pot on medium heat, bring about 1 quart of salted water to a boil. Lower crabs into the water, cover, and Cook it until color changes to red. Drain it well and allow to cool to touch.

  3. Carefully remove the upper top shells. Under cold running water, clean well and Pat them dry. Set it aside.

  4. Pick through the shells, cartilage, and claws to extract the crab meat. Set it aside.

  5. Get a pan - medium heat and warm up butter until it begins to melt. Add onions, garlic, and bell peppers and Cook it until softened. Remove from heat and allow to cool completely.

  6. Mix crab meat, onion/bell pepper mixture, bread crumbs, mayonnaise, and green onions. Add lemon juice and Season it with salt and pepper to taste. Stir to combine.

  7. Divide mixture and stuff into each crab shells. Arrange in a single layer on a baking sheet and bake in a 375 F oven for about 15 to 20 minutes or until heated through and tops are golden. Serve while hot.