Lard for frying
2 cloves garlic,
minced
1 onion, chopped
2 tomatoes, chopped
Salt and pepper to taste\
1 to 2 stalks young
onion, chopped
3 eggs, beaten
2 tablespoon powdered
breadcrumbs
Shell the crabs and
flake the meat.
Clean the head shells
and set aside.
Sauté the garlic,
onion, and tomatoes in a little lard.
Add the crabmeat and
season with salt and pepper.
Mix a little egg with
the crabmeat.
Fill each shell with
this mixture, packing firmly.
Fry in hot fat.
Serve.