Crab Relleno Recipes


  • 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


  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

Comments are closed.