Crab Relleno Recipe


  • 2 kls. Crab
  • 1 ½ cans crushed pineapple, drained
  • ¾ k. corn, boiled and grated ( optional )
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 onions, chopped
  • 2 chicken bouillon cubes
  • 2 eggs beaten
  • 2 tbsps. Cornstarch
  • Salt and pepper

Cooking Instructions:

  1. In a deep pan, place the crabs, salt and crushed pineapple syrup; allow to simmer. Fake crab meat and reserve crab shells.
  2. Saute the onions, celery, grated corn, bell peppers and chicken bouillon in a skillet. Add the crab meat and crushed pineapple. Season to taste and cook for 5 minutes. Add the egg. Fill crab shells with ¼ cup of sautéed mixture. Sprinkle with cornstarch. Fry surface until lightly golden brown. Top with grated cheese, if desired. Makes 6 servings.

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