Rellenong Alimango
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 time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Under cold running water, wash and scrub crabs to remove grit and debris. Drain well.
- 2
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.
- 3
Carefully remove the upper top shells. Under cold running water, clean well and pat dry. Set aside.
- 4
Pick through the shells, cartilage, and claws to extract the crab meat. Set aside.
- 5
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.
- 6
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.
- 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 hot.