How to cook Rellenong Alimango

• Scrub and rinse crabs. Place them in a kettle with little water and salt.
• Cover and bring to a boil. Lower heat and simmer for 10 minutes or until the shells turn red.
• Drain and let cool. When cool enough to handle, remove crab meat from shell.
• Save the top shell (the carapace). In a skillet, saute garlic, onions, and tomatoes.
• Add fresh and frozen crab meat, salt, patis, sugar, green pepper, green onions, and raisins.
• Season to taste and saute for another 2 minutes. Remove from heat and let cool.
• Beat egg whites with salt until they form soft peaks.
• Combine eggs with the crab meat mixture and mix very well.
• Fill each crab shell with the mixture and coat with bread crumbs then deep fry until golden brown.
• Don't coat the shell, only the filling. Serve hot. Good for 6 to 8 persons.