Filipino Crab Relleno (Relyenong Alimasag)
Stuffed crab shells filled with a mixture of crab meat, vegetables, and seasonings, then lightly pan-fried until golden and crisp.
Servings 8
Calories 233kcal
Cost $15-$20
Equipment
- Skillet or wide pan
Ingredients
- 1 pound crabmeat (about 3 cups) (see note)
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 small potato finely diced (see note)
- ½ red bell pepper finely chopped (see note)
- ½ cup peas fresh or frozen (see note)
- 2 tablespoons raisins chopped (see note)
- 1 tablespoon cornstarch
- 2 eggs for the filling and dipping
- 2 teaspoons fish sauce
- 1 teaspoon kosher salt (use half for table salt)
- Parsley or scallions, chopped optional (see note)
- Salt and pepper to taste
- Neutral oil for sautéing and frying
- Cleaned crab shells optional (see note)
- Panko breadcrumbs, for coating optional
Instructions
- In a pan over medium heat, heat a bit of oil and sauté the garlic and onion until soft and slightly golden. Add the diced potato and cook for about 5 minutes or until almost tender. Stir in bell pepper, peas, and raisins. Cook for another 2 minutes until softened. Let cool slightly.
- Transfer the cooked veggies to a bowl. Add the crab meat, cornstarch, egg, fish sauce, salt, and pepper. Mix until well combined.
- Spoon the mixture into clean crab shells and shape gently to create a smooth, rounded top.No shells? No problem—shape into small patties instead. Chill in the fridge for about 15 minutes to help them firm up.
- Beat 1 egg in a shallow bowl. Spoon the egg over each stuffed shell or patty to lightly coat the top.
- Heat oil in a pan over medium heat. Place the stuffed shells or patties shell-side down and cook for about 3 minutes. Spoon hot oil over the tops to help set the coating. Flip carefully and brown the other side for about 1 minute, or until golden and heated through.
- Serve warm with banana ketchup, sweet chili sauce, or any dipping sauce you love!
Notes
- Crab meat: Fresh is best! You can pick the meat from steamed crabs (and save the shells for stuffing), or use canned or frozen crab meat for convenience. Just make sure it’s real crab—not imitation. No shells? Just shape the mixture into patties, like Filipino-style crab cakes.
- Crabshells: If using fresh crabs, save the top shells (kalasag). Clean them well—remove gills and soft tissues, rinse, and let them dry completely before stuffing.
- Vegetables: Potatoes, bell peppers, and peas add color, texture, and help stretch the filling. You can also throw in chopped carrots or corn. A bit of scallions or parsley brings freshness.
- Raisins (optional but recommended): It may sound unusual, but raisins add a nice touch of sweetness to balance the savory filling. It’s a common addition in Filipino-style relleno and really ties everything together.
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