INGREDIENTS:
- 3 whole LARGE crabs
- 2 medium onions, chopped
- 6 cloves garlic, chopped
- 1 medium tomato, chopped
- 2 tablespoons green onions
- 2 tablespoons parsely or green bell pepper
- 2 tablespoon corn kernels
- raisins (optional)
- herbs like basil (optional)
- salt
- black pepper
- 2 eggs slightly beaten to seal crab meat in shell
- oil to fry crab shell
DIRECTIONS:
- Steam the crabs for around 15 minutes. Set aside to cool in the shell.
- When crabs are cool, pick the crab meat . Set aside the freshly picked crab meat. Remove the legs from crab shell and retain the crab shell for stuffing. You will only be able to use 2 shells so choose the best shell.
- Heat wok then add olive oil.
- Saute onions and garlic.
- Add crab meat, tomatoes, green onions, corn kernels, parsley.
- Season with herbs (optional) , pepper and salt.
- Cool slightly. Set aside.
- Stuff the crab shell with the freshly cooked crab mixture until a heaping mound is formed on the crab shell.
- Brush the top of the crab mixture with slightly beaten egg.
- In a separate wok, heat oil with an inch of olive oil under medium heat.
- Fry the crab shell with crab meat facing down. Don’t burn. You don’t have to fry the back of the shell but you can do so briefly.
Source : Pinoy Food Blog
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