Comments on: Rellenong Alimasag / Stuffed Blue Crab Shells

By: sarah

sarah — Sat, 13 Sep 2008 00:17:51 +0000

i love seafoods and i will definitely try this one! thanks for sharing this one!!!!

By: Jay

Jay — Mon, 24 Jul 2006 21:13:28 +0000

this really looks awesome… i’ll try to duplicate this at home this week-end.

cheers!!

By: ces

ces — Sun, 23 Jul 2006 16:44:40 +0000

my husband was just craving for a rellenong bangus the other day, i think i am serving him a better one with your rellenong alimasag! never done this before neither the bangus…thanks for the recipe and to ria, thanks for the tip!

By: noemi

noemi — Sat, 22 Jul 2006 17:18:07 +0000

I’m from Cebu and this was one of the dishes mom cooked for us. Thanks so much for sharing. I will try to cook this.

By: shirley

shirley — Sat, 22 Jul 2006 00:39:14 +0000

Mr. MM

My mother used to cook the same way as your rellenong alimasag…though sometimes have to add fillers because the crabt meat was not substantial as you can get only how much meat from one crab…but its yummy and rare in our dining table…hehehe..

By: renee

renee — Fri, 21 Jul 2006 14:20:22 +0000

here’s what i do to get the crab meat off the body:
after removing the top shell, remove all the legs especially the joints that connect to the main body – thats the trick. then break the crab in half – remove the thin middle cartilage/bone and open the rest – all the meat should fall off easily
we were once guests in bataan and they served us an amazing array of crustaceans, shrimp, alimasag, lobster, kuracha(?) – a different kind of crab with a big head and small limbs, and alimango sa bato(?) – these guys were violet with polka dots when uncooked

By: Ria

Ria — Fri, 21 Jul 2006 11:06:28 +0000

My mom gave me this tip for steamed crabs. If you want the flesh to come off the shell easily, dunk your newly steamed crabs in cold water. And it works, we really get the leg and claw flesh whole. Maybe that would help make “deboning” easier. Great recipe!

By: Bay_leaf

Bay_leaf — Fri, 21 Jul 2006 09:21:17 +0000

lookin’ good! as usual, you’ve managed to make my mouth water (and my stomach growl) just seeing those lovely pictures. another addition to my ‘must eat when i get back to the islands for my next holiday’ list. ;)

By: Didi

Didi — Fri, 21 Jul 2006 07:10:23 +0000

this looks so good!!!

By: connie

connie — Fri, 21 Jul 2006 05:07:36 +0000

I definitely like your version, MM! This is how stuffed crab should be made, just crab meat, no extra meat, no fillers whatsoever. Not the starchy kind most restaurants serve.
You added some jalapeno peppers in it too! Awesome!
I’ll definitely try this and I think I’ll go and get me the deep fryer I have been eyeing for a while now, it would be perfect for this recipe.