Rellenong Alimango (Stuffed Crabs)


6 crabs, boiled in 2 litres (2 qts) of water and 500 ml (2 cups) of white vinegar until their shells turn red    
240 ml (1 cup) diced potatoes    
45 ml (3 tbsp) vegetable or corn oil
120 ml (1/2 cup) minced onion    
240 ml (1 cup) fresh chopped tomatoes    
salt and freshly ground pepper
3 eggs, beaten    
120 ml (1/2 cup) bread crumbs    

Remove crabmeat from shells. Flake the meat 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.
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.