Comments on: Charcoal Roasted Rellenong Alimasag a la Marketman

By: BD

BD — Mon, 25 Jan 2010 23:54:26 +0000

I can’t think of a netral binder instead of egg to preserve the sweetness of the blue crab. P

By: Marketman

Marketman — Sun, 24 Jan 2010 00:48:31 +0000

quiapo, no extenders. I watched them peel a few and I inspected the meat rather closely. I am kinda averse to buying this at markets for the probably irrational fear of cooties but this looked fine. And no one got sick from the finished product…

By: Marketman

Marketman — Sun, 24 Jan 2010 00:47:02 +0000

nicole, sorry for the late reply, I just noticed the question now. Alimango are mud crabs and have thicker shells, typically grown in fishponds/crabponds or caught wild int he mangroves. Alimasag are typically thinner shelled crabs, often called blue crabs or cross crabs and they typically are harvested at sea. I have posts on both kinds of crabs and others in the archives.

By: quiapo

quiapo — Sat, 23 Jan 2010 21:06:53 +0000

I wonder if at that price, the crab meat did not have extenders. It is such a good and healthy alternative to grill food rather than fry,; the concept can be applied to other dishes such as rellenong bangus. I already grill daing and tapa rather than fry, and I prefer it with its smoky flavour. In Australia we often grill sugpo on the barbeque.

By: pegi

pegi — Fri, 22 Jan 2010 20:38:28 +0000

Hi, MM ! Aren’t you lucky to get those freshly picked crabs at that price? Here at Costco, I can get those crabs for like $13 for a small tub and it is not that fresh. Next time I go back there, that’s the first food(aside from ginataang green langka) that I will be looking for. Thanks so much.

By: Marnisa

Marnisa — Fri, 22 Jan 2010 17:30:47 +0000

MR. MM,

I love your blog and I will visit it everyday. Your post today reminded me of the days when I was in Siargao Island, particularly in the Del Carmen municipality where the crabs are 5 – 6 kilos a piece….sighs……your blog is not only entertaining but very informative and is written visually that makes me want to rekindle my love for cooking again ^_^

By: Ester

Ester — Fri, 22 Jan 2010 17:15:41 +0000

Thanks for posting. This looks really good to try. It’s still winter here in New England. I think I’ll try to bake it then broil in the last few minutes to brown the top. I’ll try grilling in Spring. Funny thing is, I am allergic to boiled crabs but not crab cakes. :-)

By: melanie v.

melanie v. — Fri, 22 Jan 2010 08:42:40 +0000

What a brilliant idea to beat the added cholesterol one gets from frying! more of these yummy fat-buster recipes, please!

By: Ariel

Ariel — Fri, 22 Jan 2010 06:28:28 +0000

I like stuffed crab specially with banana ketchup.

By: barefoot too

barefoot too — Fri, 22 Jan 2010 05:35:31 +0000

Divisoria wet market always have these flaked crab meat but from the sight and smell of it, you’d know it was fresh out of the chillers. Its anybody’s guess how long they’ve been languishing inside the styro crates. So, no choice but to steam and pick the flesh ourselves. And crab shells go for 5.00 apiece.