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Filipino Crab Relleno
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Crab Relleno (Relyenong Alimasag)

Crabmeat and vegetables stuffed into crab shells, coated with breadcrumbs, and pan-fried until golden.
Course Appetizer, Main Dish
Cuisine Filipino
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 233kcal
Author Nora Rey
Cost $15-$20

Equipment

  • Frying pan

Ingredients

  • 1 pound cooked crabmeat (about 3 cups) drained and checked for shells
  • Clean, dry crab shells (optional)
  • 3 garlic cloves minced
  • 1 small onion finely chopped
  • 1 small potato cut into small pieces
  • ½ red bell pepper finely chopped
  • ½ cup peas fresh or frozen
  • 2 tablespoons raisins chopped (optional)
  • 1 tablespoon cornstarch
  • 2 eggs divided
  • 2 teaspoons fish sauce
  • Parsley or scallions chopped (optional)
  • Panko breadcrumbs for coating
  • Salt and pepper to taste
  • Neutral oil

Instructions

  • Heat a little oil over medium heat. Cook garlic and onion until softened and lightly golden. Add potato and cook for 3-5 minutes. Add bell pepper, peas, and raisins. Cook for another 2 minutes, or until the potato is tender. Let cool slightly.
  • Mix with crabmeat, cornstarch, 1 egg, fish sauce, pepper, and parsley or scallions, if using. Fry a small spoonful to taste, then add salt as needed.
  • Spoon into clean crab shells and press gently. Or shape into small patties and refrigerate for 15 minutes.
  • Beat the remaining egg. Spoon over the filling and press breadcrumbs on top. For patties, coat both sides.
  • Heat ½ inch oil over medium heat. Fry stuffed crabs shell-side down for about 2–3 minutes, spooning hot oil over the tops. Turn and cook for another 1–2 minutes, or until golden and the filling is hot and set.
  • Drain on a wire rack. Serve with banana ketchup, Sriracha, or sweet chili sauce.

Notes

  • Crabmeat: Use cooked fresh, canned, or thawed frozen crabmeat. Drain well and check for shells.
  • Crab shells: Clean and dry before stuffing, or shape the filling into patties.
  • Vegetables: Potatoes, bell pepper, and peas work well. You can also add carrots, corn, parsley, or scallions.
  • Raisins: Optional, for a little sweetness.
  • Eggs and cornstarch: Hold the filling together. Use one egg in the filling and one for coating.
  • Fish sauce: Taste a small cooked portion before adding more salt.
  • Breadcrumbs: Panko or regular breadcrumbs work.

Nutrition

Calories: 233kcal | Carbohydrates: 11g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 820mg | Potassium: 342mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 1mg