Ingredients

• 2kls crab
• 1 ½ can crushed pineapple, drained
• ¾ kl 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

Procedure

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

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