📝 About This Recipe
A celebratory jewel of Philippine coastal cuisine, Relyenong Alimango transforms humble mud crabs into an elegant, flavor-packed feast. This dish features delicate crab meat sautéed with aromatics, raisins, and vegetables, then meticulously stuffed back into the cleaned shells and fried to a golden crisp. It is a labor of love that balances savory, sweet, and umami notes, making it a centerpiece favorite for town fiestas and family reunions.
🥗 Ingredients
Main Components
- 6 pieces Large Mud Crabs (Alimango) (cleaned and steamed)
- 250 grams Ground Pork (optional, for added fat and richness)
- 3 pieces Eggs (2 for the filling, 1 for the egg wash)
Aromatics and Vegetables
- 5 cloves Garlic (minced)
- 1 medium Red Onion (finely diced)
- 1 small Carrot (finely minced)
- 1/2 piece Red Bell Pepper (finely minced)
- 1/4 cup Green Peas (thawed if frozen)
- 2 tablespoons Raisins (chopped)
- 2 stalks Spring Onions (finely sliced)
Seasoning and Coating
- 1 tablespoon Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 cup All-purpose Flour (for dredging)
- 2 cups Cooking Oil (for deep frying)
👨🍳 Instructions
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1
Steam the crabs for 12-15 minutes until they turn bright orange. Let them cool completely before handling.
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2
Carefully remove the top shell (carapace) of the crab, keeping it intact as this will be your serving vessel. Scrub the shells clean and set aside to dry.
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3
Extract all the meat from the body and claws. Be meticulous to ensure no bits of shell remain in the meat. Collect any crab fat (aligue) as well for extra flavor.
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4
In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the garlic and onions until fragrant and translucent.
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5
Add the ground pork (if using) and cook until browned. If omitting pork, skip directly to the vegetables.
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6
Stir in the carrots, bell peppers, and peas. Cook for 3-4 minutes until softened.
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7
Add the flaked crab meat and crab fat. Season with soy sauce, oyster sauce, salt, and pepper. Toss in the raisins and spring onions.
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8
Cook for another 2 minutes to meld the flavors, then remove from heat and transfer to a bowl. Let the mixture cool slightly.
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9
Beat 2 eggs and mix them thoroughly into the crab mixture. This acts as the binder to keep the stuffing inside the shell.
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10
Stuff each cleaned crab shell generously with the mixture, pressing it down firmly. Smooth the top with a spoon.
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11
Beat the remaining egg in a shallow dish. Lightly dredge the 'meat side' of the stuffed crab in flour, then dip or brush with the beaten egg.
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12
Heat the remaining oil in a deep frying pan to 350°F (175°C). Carefully place the crabs stuffing-side down into the hot oil.
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13
Fry for 3-5 minutes until the stuffing is golden brown and crispy. Carefully flip and fry the shell side for 1 minute.
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14
Drain on paper towels to remove excess oil before serving.
💡 Chef's Tips
Always use fresh, live crabs for the best sweetness and texture; frozen crab meat can be watery. Don't skip the raisins—they provide the traditional Filipino 'sweet-salty' profile that defines this dish. Ensure the stuffing is cooled before adding the raw eggs to prevent them from scrambling prematurely. Use a toothpick to check if the center of the stuffing is firm and hot during the frying process. If the stuffing feels too loose, add a tablespoon of breadcrumbs to the mixture to help it bind.
🍽️ Serving Suggestions
Serve hot with a side of banana ketchup or a spicy vinegar dipping sauce (Sinamak). Pair with a heap of garlic fried rice (Sinangag) for a classic Filipino breakfast or lunch. Accompany with a fresh tomato and salted egg salad to cut through the richness of the fried crab. Serve with a chilled glass of calamansi juice or a light lager to complement the seafood flavors.