Recipe for Crab Torta

Ingredients

alimango or alimasag (crabs)
eggs
onion
celery or green onions or both (or if you have kinchay, use kinchay)
salt
white pepper
garlic
extra garlic for frying
oil for deep frying

Instructions

Boil crabs until red. Take meat out of crab including the "alige" if present. Save as much as much meat as you can. Make sure not to include 'bones' in the meat that you collect. Set meat aside and also save the shell.

Slice celery and onion. Set aside.

Whip eggs. As to the number of eggs, it depends on how much crab meat/vegetable mixture you have.

Mix crab meat, "alige", onion, celery or green onions (note: I like celery better in this dish, it gives it a little bit of flavor, kinchay or cilantro is also good to use here), a little bit of garlic, salt and pepper to taste - like making an omelet. Mixture has to have a consistency that the ingredients don't fall apart or run.

Stuff crab shell with the crab/egg/vegetable mixture.

Heat oil in pan (a wok works best here), add garlic. Once the garlic is brown, fry crab. You probably need to deep fry so heat a lot of oil. This is very quick actually. When the crab meat mixture turns brown, take the crab out of oil and drain (paper towel works best).





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here