INGREDIENTS:
6 crabs, boiled in 2 quarts of water and 2 cups of white vingar until their shells turn red 1 cup diced potates 3 tablespoons vegetable or corn oil
1/2 cup minced onion 1 cup fresh chopped tomatoes salt and freshly ground pepper to taste
3 eggs, beaten 1/2 cup bread crumbs
6 crabs, boiled in 2 quarts of water and 2 cups of white vingar until their shells turn red 1 cup diced potates 3 tablespoons vegetable or corn oil
1/2 cup minced onion 1 cup fresh chopped tomatoes salt and freshly ground pepper to taste
3 eggs, beaten 1/2 cup bread crumbs
Procedure:
1 Remove crabmeat from shells. Flake evenly. Set aside. Fry potatoes in oil in a medium skillet. Remove from pan and set aside. Saute onion and tomatoes fro 2 minutes. Add crabmeat and potatoes. Season with salt and pepper. Set aside.
2 Clean the crab shells. Moisten with beaten eggs and fill with the mixture. Pack each shell firmly. Dust the top of stuffing with bread crumbs and dip in beaten eggs. Fry bottom side down in hot oil. Baste top with hot fat until top puffs up and turns golden brown. Drain and serve hot.
2 Clean the crab shells. Moisten with beaten eggs and fill with the mixture. Pack each shell firmly. Dust the top of stuffing with bread crumbs and dip in beaten eggs. Fry bottom side down in hot oil. Baste top with hot fat until top puffs up and turns golden brown. Drain and serve hot.
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