Relleno is a creative way to combine your favorite meat and seafood. You can make it using chicken or pork, but the most popular version of the dish is the one made with fresh crab meat. Rellenong alimasag sounds like a complicated recipe, but it’s actually very easy to make. Remember to use only the freshest ingredients so you end up with a sweet and savory dish.
Watch the video to see how:
Here’s the full recipe:
12 pieces (1 kilo) alimasag, cooked, shells reserved
1 tablespoon Golden Fiesta Palm Oil
2 tablespoons white onions, chopped
1 teaspoon garlic, chopped
1/4 cup potatoes, diced
1/4 cup carrots, diced
3 tablespoons tomatoes, chopped
2 cups crab meat
1 tablespoon green onions
2 teaspoons Datu Puti Patis
1/4 teaspoon ground black pepper
2 eggs, whites separated
2 cups Panko Japanese bread crumbs
Golden Fiesta Palm Oil, for frying
1 Remove crab meat from shells and set aside.
2 In a pan, saute onions, garlic, potatoes, carrots, and tomatoes in Golden Fiesta Palm Oil.
3 Add crab meat, then cook for a few seconds. Add green onions and season with Datu Puti Patis and ground black pepper.
4 In a bowl, whip egg whites until stiff peaks form, then add beaten yolks.
5 Fold in crab mixture and bread crumbs. Place the mixture in shells.
6 Fry for about 5 minutes or until golden brown.
7 Serve with UFC Banana Catsup on the side.
PRO TIP! Beat the egg whites until stiff peaks form and fold them into the beaten yolks so you end up with a puffed-up finished product.