Rellenong Alimango (Stuffed Mud Crabs)

8 live crabs
3 oz. frozen crab meat
2 tbsps. cooking oil
2 cloves garlic. minced
1 onion, chopped
1 medium tomato, chopped
1 red and green pepper, coarsely chopped
1 tsp. sugar
1 small box raisins
1 tbsp. patis
2 stalks green onion, chopped
2 eggs
dash of pepper
cooking oil for frying

• Scrub and rinse crabs. Place them in a kettle with little water and salt. Cover and bring to a boil.

• Lower heat and simmer for 10 minutes or until the shells turn red. Drain and let cool. When cool enough to handle, remove crab meat from shell.

• Save the shell. In a skillet, saute garlic, onions, and tomatoes. Add fresh and frozen crab meats, salt, patis, sugar, green pepper, green onions, and raisins.

• Season to taste and saute for another 2 minutes. Remove from heat and let cool.

• Beat egg whites with salt until they form soft peaks. Good for 6 to 8 persons.