Having been a colony for almost 400 years, it is not surprising that we have a lot of recipes which we have borrowed from the colonizers. Not only that, we have also assimilated their cooking techniques. One of these cooking techniques is Relleno which means “stuffed” in Spanish. An example of a Philippine Relleno dish is our Rellenong Alimango recipe.
This recipe, due to this very special nature and difficult preparation, only appears during big celebrations. However, once you are done cooking, Rellenong Alimango is sure to be loved by all of those who will eat it, mainly because of its savory taste.
Rellenong Alimango Recipe and Preparation Tip
Part of preparing Rellenong Alimango includes taking off all of the crab meat from all of its parts. Since it will be difficult to take out the crab meat from the crabs while the crabs are still moving around, it is recommended that you put them inside a freezer for an hour and drop them into a pot of boiling water so that once they are cooked, you can start taking the meat. This would probably take you a little while and there is a possibility that you might just get the tiniest crab meat.
However, you can add some additional store-bought crab meat if only to add more base into the other ingredients in the stuffing.
The stuffing is made up of potatoes, carrots and eggs with the beaten eggs that serve as the “cement” that will meld all of the ingredients in the stuffing together. You can also add some onion chives and spring onions to give a crunch and a contrast to the taste of the stuffing. Add the stuffing onto the void of the crab shell and shallow fry.
Upon serving, you have a choice of going fancy and making a mixture of vinegar, chopped onions and salt or you can go simple and just grab a bottle of banana or tomato ketchup for the dip.
- 4 whole crabs, cleaned
- 1 small potato, diced
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tomato, diced
- 1 small red pepper (capsicum), diced
- 42.5 g raisins
- 3 eggs, beaten
- Vegetable oil for deep frying
- Cook crabs by boiling or steaming. Let cool. Remove shells and set aside.
- Remove crab meat from the claws, legs, body, including fat from the shells. Set aside.
- Fry potatoes in oil until golden brown and set aside. In the same pan, saute onion and garlic until fragrant. Then add crab meat and season with salt and pepper to taste. Mix thoroughly.
- Add tomatoes and simmer 5 minutes. Add potatoes, red pepper and raisins. Mix well and simmer another 2 minutes.
- Divide this crab mixture into 4 equal parts. Brush the inside of each shell with a little beaten egg, then fill with crab meat mixture.
- Heat oil in a frying pan. Gently place the stuffed shells stuffing-side-up in hot oil and fry about 2 minutes.
- Pour about 1 tablespoon of the beaten egg over the crab mixture in each shell and turn over the shells slowly. Fry another 2 minutes until fully cooked.
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