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Rellenong Alimango
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3.34 from 3 votes

Rellenong Alimango

This show-stopping appetizer is well worth the effort. Delicious baked crab meat with veggies is perfect to serve at a party or for a special date night.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: Filipino
Servings: 4 servings
Calories: 117kcal


  • 4 pieces blue crabs about 2 pounds
  • 1 tablespoon salt
  • water
  • 1 tablespoon butter
  • 1 small onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • ½ small red bell pepper seeded and chopped
  • ½ cup Panko bread crumbs
  • 2 tablespoons mayonnaise
  • 2 tablespoons green onions chopped
  • juice of 1 lemon
  • salt and pepper to taste


  • Under cold running water, wash crabs to remove grit and debris. Drain well.
  • In a large pot over medium heat, bring about 1 quart of salted water to a boil. Lower crabs into water, cover and cook until color changes to red. Drain well and allow to cool to touch. Carefully remove upper top shells. Under cold running water, clean well and pat dry. Set aside.
  • Pick through the shells, cartillage and claws to extract the crab meat. Set aside.
  • In a pan over medium heat, heat butter until it begins to foam. Add onions, garlic and bell peppers. Cook until softened. Remove from heat and allow to completely cool.
  • In a bowl, combine crab meat, onion/bell pepper mixture, bread crumbs, mayonnaise and green onions. Add lemon juice and season with salt and pepper to taste. Stir to combine.
  • 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 hot.


Calories: 117kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1870mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 3.1mg | Calcium: 23mg | Iron: 0.4mg