Go Back

How to Cook Rellenong Alimango (Stuffed Mud Crabs)

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Seafood Recipes
Cuisine: Filipino
Servings: 8 servings
Author: Manny


  • 8 live mud crabs or alimango
  • 3 oz. frozen crab meat
  • 2 Tbsps. cooking oil
  • 2 cloves garlic. minced
  • 1 onion chopped
  • 1 medium tomato chopped
  • 1 red and green pepper coarsely chopped
  • 1 tsp. sugar
  • 1 small box raisins
  • 1 tbsp. patis
  • 2 stalks green onion chopped
  • 2 eggs
  • Japanese bread crumbs
  • dash of pepper
  • cooking oil for frying


    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.