Crispy Crablets (Pritong Maliliit na Alimango) Recipe
Crispy Crablets (Pritong Maliliit na Alimango) is an iconic Filipino seafood dish that transforms fresh, small crabs into addictively crunchy bites through a precise double-coating and deep-frying technique. Each tiny crab is encased in a well-seasoned flour coating and fried until golden brown, creating a delicate yet satisfying crunch that gives way to sweet, tender crabmeat inside. Traditionally served with a complex vinegar-based dipping sauce that balances tangy, spicy, and slightly sweet flavors, this dish epitomizes Filipino coastal cuisine and is particularly beloved as pulutan (beer snacks) or appetizers. The preparation method ensures each crablet achieves the perfect crispy exterior while maintaining the natural sweetness of the seafood, making it a standout example of Filipino cooking's ability to enhance simple ingredients through careful technique.
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
- ½ cup milk gatas
- 1 cup all-purpose flour arina
- ½ tablespoon paprika powder pulbos na paprika
- ½ tablespoon 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 tablespoon superfine sugar asukal
- 2 teaspoon chili paste sambal or siling dinurog
- 2 cloves garlic bawang, minced
- 1 tablespoon fresh cilantro wansuy, chopped
- 1 tablespoon spring onion dahon ng sibuyas, chopped
- 3 tablespoon 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
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 18gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 85mgSodium: 380mgPotassium: 161mgFiber: 1gSugar: 20gVitamin A: 412IUVitamin C: 7mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!