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Deep Fried Crab Recipe
Deep Fried Crab
by Eileen's Cooking Adventure

The crab species Scylla serrata is the biggest and most important member of the family of edible crabs in the Philippines. Mud crab, or alimango, is considered a delicacy and has become a popular fare in seafood restaurants. It is sought for its very tasty aligue or ripe eggs in the ovary.

kusina ingredients
  • 2 large live crabs
  • minced ginger (optional)
  • chopped siling labuyo
  • 2 tablespoons sesame oil
  • salt and pepper to taste
  • cayenne pepper
  • oil for deep frying
  • flour
kusina instructions 
1. Wash the crabs, then place in the freezer for about 2 hours to put them to "sleep".

2. After 2 hours take the crabs out of the freezer, take off the talukap (top shell) and the claws. Then chop the body in half.  Crack the claws using the back of your knife or cleaver.

3. In a bowl mix together the minced ginger, finely chopped siling labuyo, salt and pepper, and the sesame oil.

4. Pour the mixture over the crab, make sure to coat each piece.  Marinate for 30 minutes.

5. Lightly season flour with cayenne pepper.  If you like it hot you can add more cayenne pepper.

6. Dredge each crab piece in the seasoned flour. If you like a thick coating for you dish, add water to the flour to create a thick batter, then dip each piece in the batter instead of dredging.

7. Deep-fry in hot oil until cooked.  Drain on paper towels, then serve immediately



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