Busogsilog

Ingredients

• 6 Rock Crab
• 1 Tbsp Butter
• 3 cloves Garlic, minced
• 1/2 Onion, diced
• 1 small Tomato
• 1 medium Carrot, small cubes
• 1 medium Potato, small cubes
• 1/2 lb ground Pork
• 1 Tbsp Patis
• 1/4 cup Parsley
• 1 cup Panko (regular Breadcrumbs ok too)
• 2 Eggs
• Vegetable Oil for frying

Directions

1. Steam Crab, and let them sit in Ice Water, when cool, remove the Crab Meat and any Crab Fat and set it aside (be sure to save the fat which has tons of flavor). Save all the Crab Heads and diligently wash any dirt off of them with the hard part of a sponge.
2. Saute Garlic, Onion and Tomato
3. Add the Carrots, saute for 1-2 minutes, before adding Potato, wait another 2 minutes, then add Ground Pork and Fish Sauce, cook until browned and all pink is gone. Lower heat to Low and add Crab Meat and Crab Fat, saute for 2-3 minutes until heated through and incorporated.
4. Let the filling cool to room temp, and add in Bread Crumbs, Egg and Parsley. Stuff the crab heads with the mixture.
5. Fry 4-5 minutes Shell side down (we don’t want the filling to fall out) Baste the crab filling with with the hot oil by using a spoon until the layer of crab solidifies and forms. Flip and fry for another 3-4 minutes or until Golden Brown.