Kulinarya Cooking Club November 2010 : Rellenong Alimasag (Stuffed Crab)

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it's colourful cuisine.

Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.


This month's theme is Relleno at Christmas

Relleno is means "stuffed".  There are many dishes that are rellenong.  The most common is Rellenong Chicken.  The one my paternal grandma (we called her Nanay) used to make for me, because she knew it was one of her favourite, was rellenong bangus (milk fish).  

For this theme, I decided to make Rellenong Alimasag served with Green Mango Salsa.  This is perfect for Christmas here in Australia.  Aussies love having seafood at their Christmas table since it's right in the middle of Summer.  

4 blue swimmer crabs

1 tomato, diced

1 onion, diced

2 eggs

salt and pepper

1.  Place the crabs in a pot, shell side down with no water.  Steam for about 20-25 minutes

2.  Let it cool then pick the meat out.  Be careful to not get any shell in the meat.

3.  Place the crab meat in a bowl and add the tomato, onion, eggs and salt and pepper

4.  Clean the shell with a paper towel.  Do not wet as it will splatter when you fry it.

5.  Place the stuffing in the crab, nice and tight.

6.  Deep fry, meat side down first till brown, then turn over and cook further for another 1-2 minutes.

To make the green mango salsa, mix together in a bowl :

2 green mangoes, diced

1 onion, diced

1 tomato, diced

2 tbl bagoong (Filipino Sauteed Shrimp paste)

To see what other Kulinarya Cooking Club Members cooked up, click here