Growing up in the coastal town of Pilar, Bataan, these Crispy Crablets (Pritong Maliliit na Alimango) bring back the most cherished memories of my childhood.
Every weekend, I would watch in excitement as local fishermen brought in their fresh catch of tiny crablets, and my Lola would transform them into these incredibly crunchy, golden-brown delights that had everyone in our family fighting for the last piece.
Now, living away from home, I’ve perfected her recipe to capture that same magical crunch and seasoning that takes me right back to our humble kitchen by the sea.
The secret lies in the double-coating technique and the perfect balance of spices, paired with our family’s special sawsawan recipe that adds just the right tangy kick to complement these crispy treasures.
Why You’ll Love This Recipe
- Incredibly crispy texture that stays crunchy for hours
- Perfect balance of seafood flavor and spices
- Simple ingredients you can find in any Asian market
- Great as pulutan (beer snacks) or appetizer
- Ready in less than 30 minutes
- Authentic Filipino street food experience at home
Crispy Crablets (Pritong Maliliit na Alimango) Recipe
Equipment
- Deep fryer or large, deep pot (for maintaining consistent oil temperature)
- Deep-fry thermometer (for precise temperature control)
- Spider strainer or slotted spoon (for safely removing crablets)
- Paper towels (for draining excess oil)
- 3 medium mixing bowls (for dredging station)
- Whisk (for beating eggs and milk)
- Small saucepan (for vinegar dip)
- Cutting board and knife (for preparing garnishes)
Ingredients
For the Crablets:
- 400 g crablets maliliit na alimango, cleaned and patted dry
- 1 egg itlog
- 1/2 cup milk gatas
- 1 cup all-purpose flour arina
- 1/2 tbsp paprika powder pulbos na paprika
- 1/2 tbsp cayenne pepper siling pulbos
- Salt asin and pepper (paminta) to taste
- 4 cups cooking oil for frying mantika
- Spring onions dahon ng sibuyas for garnish
For the Spiced Vinegar Dip (Sawsawang Suka):
- 1 cup distilled white vinegar suka
- 1 lime dayap, juiced
- 6 tbsp superfine sugar asukal
- 2 tsp chili paste sambal or siling dinurog
- 2 cloves garlic bawang, minced
- 1 tbsp fresh cilantro wansuy, chopped
- 1 tbsp spring onion dahon ng sibuyas, chopped
- 3 tbsp cucumber pipino, diced
Instructions
- Start by making your dipping sauce. Heat vinegar, sugar, and chili paste in a small pan over medium heat (175°C/350°F). Stir until sugar completely dissolves. Remove from heat and let it cool. Once cooled, mix in minced garlic, chopped cilantro, spring onions, lime juice, and diced cucumber. Set aside.
- Clean your crablets well under running water. Pat them completely dry with paper towels – this is very important for crispiness. Season lightly with salt and pepper.
- Set up three bowls. In the first bowl, mix flour with paprika, cayenne, salt, and pepper. In the second bowl, beat egg and milk together. Put some of the seasoned flour in the third bowl.
- Heat your oil in a deep pot or fryer to 185°C (365°F). Use a thermometer if you have one – the right temperature makes them extra crispy.
- Working with a few crablets at a time, coat them in the first bowl of flour. Shake off extra. Dip in egg mixture, let excess drip off. Finally, coat in the last bowl of flour.
- Carefully put the coated crablets in the hot oil. Don’t overcrowd – leave space between them. Fry for 1-2 minutes on each side until golden brown. Keep oil temperature between 180-185°C (355-365°F).
- Take them out with a slotted spoon and place on paper towels to drain. Sprinkle with chopped spring onions while hot.
- Serve right away with your dipping sauce. They’re best enjoyed hot and crispy. Makes enough for 4-6 people to share.
Tips from Lola’s Kitchen
- Choose fresh, small crablets – bigger ones won’t get as crispy
- Double-coating ensures maximum crunchiness
- Pat crablets very dry before coating for best results
- Don’t overcrowd the fryer – fry in small batches
- Season the flour mixture generously – crablets need good seasoning
- Fresh oil produces crispier results
Traditional Serving Suggestions
- As pulutan (beer match) with ice-cold San Miguel Beer
- As appetizer with spiced vinegar dip
- Part of a seafood feast with grilled fish and kropek
- Perfect match with garlic rice for breakfast
Troubleshooting
- Not crispy enough? → Ensure oil is hot enough and crablets are completely dry
- Too oily? → Oil temperature too low or paper wasn’t changed between batches
- Coating falling off? → Ensure proper drying and coating procedure
- Too salty? → Adjust seasoning in flour mixture, not on crablets directly
Ingredient Alternatives
- Crablets → Small shrimp or krill
- Fresh lime → Calamansi or lemon
- Cayenne → Regular chili powder or Korean gochugaru
- Cilantro → Green onions or parsley
- Chili paste → Fresh chopped chilies or hot sauce
Storage & Reheating
- Store in airtight container in refrigerator for up to 2 days
- Reheat in preheated oven at 180°C (350°F) for 5-7 minutes
- Not recommended for freezing
- Best consumed same day for maximum crispiness
Variations
- Spicy Version: Double the cayenne and add chili flakes
- Garlic Lover’s: Add garlic powder to flour mixture
- Asian Fusion: Add Chinese five-spice to flour mixture
- Extra Crispy: Double-coat twice through all stations
FAQs
Q: Where can I buy crablets? A: Asian markets, seafood markets, or order from local fishmongers Q: Can I prepare these in advance? A: Best served immediately, but can be reheated in oven Q: How do I know if crablets are fresh? A: They should have a fresh sea smell, no strong fishy odor Q: Can I air fry these? A: Yes, at 200°C (400°F) for 8-10 minutes, turning halfway
Nutrition
The Story Behind Filipino Crispy Crablets
The story of Pritong Maliliit na Alimango, or Filipino Crispy Crablets, is deeply woven into the fabric of Philippine coastal living, where the abundance of seafood meets culinary ingenuity. This beloved dish originated in the fishing communities that dot the Philippine archipelago, where local fishermen would bring in their catch of tiny crabs along with their larger seafood harvest. Rather than discard these small crustaceans, resourceful Filipino home cooks discovered that when properly cleaned, seasoned, and fried until golden brown, these little crabs transformed into an irresistibly crunchy delicacy.
In coastal provinces like Bataan, Zambales, and Pangasinan, crispy crablets quickly became a staple pulutan (beer accompaniment) in local watering holes and casual eateries. The dish gained popularity for its perfect combination of seafood sweetness and crispy texture, making it an ideal partner for ice-cold beer and animated conversations. What started as a practical way to utilize smaller catches soon became a sought-after delicacy that represented the ingenuity of Filipino cooking.
Today, these crispy crustaceans have evolved from their humble beginnings as street food to becoming a celebrated appetizer in Filipino restaurants worldwide. The preparation method has been refined over generations, with each family adding their own twist to the basic recipe. Some coastal regions serve them with spiced vinegar, while others prefer a more complex sawsawan (dipping sauce) featuring chilies, garlic, and citrus. The dish particularly shines during festive occasions and family gatherings, where platters of these golden-brown morsels disappear almost as quickly as they’re served.
Modern Filipino cuisine continues to embrace this traditional dish, with chefs putting contemporary spins on the classic recipe while maintaining its essential character. Whether enjoyed as street food in coastal markets, as a premium bar snack in urban establishments, or prepared at home for special occasions, crispy crablets remain a testament to the Philippine culinary tradition of transforming simple ingredients into extraordinary dishes through skillful preparation and deep understanding of flavors.
