Crab Relleno (Relyenong Alimasag)

Crab relleno, or relyenong alimasag, is made with crabmeat and sautéed vegetables stuffed into crab shells and pan-fried until golden.

You can use fresh, canned, or frozen crabmeat. And if you don't have shells, just make patties.

Serve with rice and banana ketchup, Sriracha, or sweet chili sauce.

Ingredients You'll Need

Notes and Substitutions

• Crabmeat: You can pick the meat from steamed crabs or use canned or frozen crabmeat. Drain well and check for small pieces of shell.
• Crab shells: Save the top shells from cooked crabs. Remove any remaining bits inside, rinse, and dry well before stuffing. No shells? Shape the filling into patties like crab cakes.
• Vegetables: I used potatoes, bell pepper, and peas to help stretch the filling. You can also add carrots, corn, or a little chopped scallion or parsley.
• Raisins: These add little bites of sweetness, which you'll find in many Filipino relleno recipes. Leave them out if you're not a fan.
• Eggs and cornstarch: These help hold the filling together. One egg goes into the filling, and the other is used for coating.
• Fish sauce: A little patis seasons the filling. Taste a small cooked portion before adding more salt.
• Panko breadcrumbs: For a crisp coating. Regular breadcrumbs also work.
• Parsley or scallions: Add some if you have them, or leave them out.

How to Make Crab Relleno

Step 1: Cook the vegetables

Heat a little oil in a pan over medium heat.

Add 3 garlic cloves (minced) and 1 small onion (finely chopped). Cook until softened and slightly caramelized.

Add 1 small potato (cut into small pieces). Cook for 3-5 minutes, stirring occasionally, until almost tender.

Stir in ½ red bell pepper (finely chopped), ½ cup peas, and 2 tablespoons raisins (chopped), if using.

Cook for another 2 minutes, or until the potato is tender. Season with some salt and pepper.

Transfer to a bowl and let cool slightly.

Step 2: Mix the filling

Add these to the cooked vegetables:

• 1 pound cooked crabmeat (about 3 cups)
• 1 tablespoon cornstarch
• 1 egg
• 2 teaspoons fish sauce
• Ground pepper (to taste)
• Chopped parsley or scallions (if using)

Mix gently until combined.

Fry a small amount of the filling, then taste it to see if it needs more salt or pepper.

Step 3: Stuff the shells

Spoon the filling into clean, dry crab shells.

Press gently to fill any gaps and round the tops slightly.

If you're making patties, shape them into small, evenly thick portions. Refrigerate for about 15 minutes to help them hold together.

Step 4: Add the coating

Beat the remaining 1 egg in a shallow bowl.

Spoon a little beaten egg over the filling in each shell.

Sprinkle with panko breadcrumbs and press gently so they stick.

For patties, lightly coat both sides with egg and breadcrumbs.

Step 5: Pan-fry

Heat about ½ inch of oil in a wide pan over medium heat.

Add a few breadcrumbs to test the oil. They should sizzle right away.

Carefully place the stuffed crabs in the pan, shell-side down.

Cook for about 2-3 minutes, spooning a little hot oil over the tops to help set the egg and breadcrumbs.

Turn them over gently with a spatula.

Cook filling-side down for about 1-2 minutes, until golden and the filling is hot and set.

Add more time if needed, depending on the thickness.

Place the crab relleno filling-side down on a wire rack or paper towels to drain excess oil.

Serve your crab relleno with rice, banana ketchup, Sriracha, or sweet chili sauce. Enjoy!

Tips for Making Crab Relleno

• Drain the crabmeat well. A wet filling is harder to shape and can fall apart.
• Cut the potato small and cook until tender. It won't have much time to cook once the shells are stuffed.
• Don't overfill the shells. A thick filling takes longer to cook, and the coating may brown before the center is done.
• Let the coating set before flipping. Spoon hot oil over the top, then turn gently with a spatula so the filling stays in place.
• Chill patties before frying. If you're skipping the shells, refrigerate the patties for about 15 minutes to help them hold together.

Recipe FAQs

More Filipino Crab Recipes

• Ginataang alimasag: Crabs cooked in coconut milk with vegetables.
• Crab and corn soup: Crabmeat and corn soup with egg ribbons.
• Alimasag sa aligue: Crabs cooked in a sauce made with crab fat.
• Halabos na alimasag: Crabs cooked in their own juices with a little water or soda.
• Tortang alimasag: Crabmeat mixed with eggs and pan-fried.