​Tortang Alimasag / Crab Patties
shared by Bernadette Lavin

INGREDIENTS:

• Meat from 2 kilos crabs (cooked, remove head and wash, set aside)
• 6 cloves crushed garlic
• 2 medium sized onions, chopped
• 2 medium sized red bellpeppers, chopped
• 2 cups diced potstoes (fried in oil the drained)
• 1/2 cup chopped kintsay or cilantro
• 3 teaspoons iodized salt
• 1 teaspoon ground pepper
• MSG (optional)
• 6 eggs beaten
• 2 Tablespoons vegetable oil

​

PROCEDURE: 

• In large skillet, saute garlic until light brown in color. 
• Add chopped onion and cook until translucent. 
• Add in the crabmeat and stir. 
• Add the red bellpeppers and cilantro, mix and let cook 5 minutes. 
• Season with salt, pepper and MSG. 
• Mix well and add the cook potatoes last. Set aside and let cool.
• When crab meat cools, add the beaten eggs. 
• Stuff into crab heads and fry in vegetable oil with crab head in oil first, for 3 minutes. 
• Turn and cook meat side another 3 minutes or until golden brown in color. 
  ***For leftover meat mixture, fry into patties.​

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