Crab Omelet (Tortang Alimasag)
It’s crab season once again in San Francisco where food stalls along Fisherman’s Wharf are teeming with boiling pots of fresh crab. Time to don your bibs as you partake of a succulent fresh crab meal, or the less messy crab cakes. But nothing can look and taste more appetizing than the Filipino-style crab omelet. The crab shell is stuffed with a mixture of crab meat, potatoes and eggs, and while the preparation process can be a little tedious, it certainly is worth the time and effort. It also can leave a lasting impression upon your dinner guests.
6 medium fresh blue crabs, boiled
OPTIONAL: additional canned or fresh crab meat
1 cup potatoes, sliced into tiny cubes
1 small onion, chopped
1 small tomato, chopped
4 cloves garlic, peeled and crushed
2 eggs, beaten
2 tbsps bread crumbs
Salt and pepper to taste
1/2 cup Olive oil
Banana sauce or tomato ketchup for dipping
Break off the legs from the crabs. Using a wooden mallet or rolling pin, break the shell of the legs to expose the crab meat. Pick out the meat and place in a bowl. Using your hands, break the main shell of the crabs and pick out the meat . Place into the bowl along with the rest of the crab meat. Wash and clean out the crab shell cover and set aside. Heat 1 tbsp Olive oil in a pan over medium heat. Fry the potatoes until slightly browned. Remove from heat and set aside. Use remaining Olive oil in the pan to sauté the garlic, onions and tomatoes. Add the crab meat (along with the additionsal canned ir fresh crab meat if using) and the fried potatoes and mix well. Add salt and pepper to taste. Cook for one minute before removing from heat. Drain excess oil. Take each crab shell and stuff with the crab meat mixture, packing tightly. Dip the stuffed crab shell into beaten eggs mixed with the bread crumbs, making sure it is well coated. In a deep pan or wok, heat remaining Olive oil and fry each crab, shell-side down first, then turning it over to cook and brown the stuffed side. Serve with a side of banana sauce or tomato ketchup.