Try this simplified recipe the next time you have leftover crabmeat.
In the Philippines, the term "torta" referes to an omelet. Try this simplified omelet recipe the next time you have leftover crabmeat.
3 tablespoons olive oil
2 tablespoons onion, chopped
1 tablespoon garlic, chopped
1/4 cup tomatoes, chopped
1 tablespoon green onion, sliced
1 cup crabmeat, cooked and flaked
salt, to season
1 piece egg, beaten
4 pieces crab shells, cleaned and dried
oil, for frying
kinchay (parsley), for garnish
Heat olive oil in a pan. Sauté onions, garlic, tomatoes, green onions, and crabmeat. Season to taste with salt and pepper. Set aside and let cool.
Mix together crab mixture and beaten egg.
Stuff crab shells with crab mixture, making sure to pack the mixture in tightly to prevent it from spilling over once fried.
Heat oil in a pan. Fry stuffed crabs, starting with the shell, for 1 to 2 minutes. Flip to cook the crabmeat mixture until light golden brown, about 2 to 3 minutes. Serve with steamed rice and garnish with kinchay leaves.
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