Rellenong Alimango

3.34 from 3 votes

Rellenong Alimango is a baked stuffed crab shell with delicious crab meat and tender veggies. Try this show-stopping dish for a special meal.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: Filipino

Servings: servings

Calories: 117kcal

Author: Lalaine Manalo

Equipment

crab cracker tool

Ingredients

4 pieces crabs
1 tablespoon salt
water
1 tablespoon butter
1 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

US Customary - Metric

Instructions

Under cold running water, wash and scrub 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 the water, cover, and cook until color changes to red. Drain well and allow to cool to touch.
Carefully remove the upper top shells. Under cold running water, clean well and pat dry. Set aside.
Pick through the shells, cartilage, and claws to extract the crab meat. Set aside.
In a pan over medium heat, heat butter until it begins to melt. Add onions, garlic, and bell peppers and cook until softened. Remove from heat and allow to cool completely.
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.

Notes

Breadcrumbs act as a binder and extender. If the amount of crab meat is not enough to fill up the shells abundantly and you prefer not to add too much breadcrumbs, you can supplement it with canned or fresh lump crabmeat from your supermarket.

Nutrition