2 onions,
diced
Lard for frying
meat of 5 boiled crabs (either
alimango or
alimasag)
1 young
patola, pared and sliced
Salt and pepper to taste
3 eggs,
beaten until creamy
Sauté the
garlic and onion; add the
crabmeat and patola.
Season with
salt and pepper, cover and
cook until done.
Drain off
any liquid and set aside.
Pour ½ of
the beaten eggs into the pan allow
these to spread to the sides of the pan.
Place half
of crab mixture in the center of the
egg and fold one side over the other.
Brown both
sides of tortilla.
Repeat procedure for the other tortilla.
Slice and
serve with sauce.
Make 2
tortilla.
SAUCE
To the
liquid from crabs, add toyo and a little
sugar to taste.
Thicken
with a little cornstarch.
Cook until
transparent and thick.
Pour over
tortilla.