1 piece long green chilli siling pansigang, chopped
1 medium tomato diced
3 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons cooking oil for sauteeing
2 pieces of raw eggs
1 cup cooking oil for frying
Instructions
Heat pan and pour-in 2 tablespoons of cooking oil.
Saute onion and tomatoes.
Add potato and carrot. Cook for 3 to 5 minutes
Put-in the long green chilli and crab meat (you may include the juice of the crab for additional flavour). Cook for 2 minutes.
Add parsley, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
Stuff each crab shell with the mixture.
Heat a pan and pour in 1 cup of oil.
When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
Turn off the heat and transfer to a serving plate.
