Name: Crab Claw Lumpia
Yield: 12 servings
Ingredients: 2 cups crab meat; 1 ½ cups Lucban longganisa; 1 tbsp garlic; ½ cup white onion; ⅓ cup labong; ¼ cup carrots; salt and ground black pepper to taste; 1 tbsp butter; 2 tbsp oil; 2 tbsp garlic; 1 piece red onion; ¾ aligue; 1 block cream cheese; ½ cup cream; ½ tbsp Worcestershire sauce; ½ tbsp soy sauce; salt and ground black pepper to taste; 1 tbsp spring onions; 1 pack crab claws; 1 pack lumpia wrappers; ⅓ spring onions; water; oil; prepped crab meat filling

Filling

1

Place crab meat, lucban longganisa, garlic, onions, labong, and carrots in a food processor. Season with salt and pepper. Grind into a fine, sticky paste.

Dipping Sauce

2

In a pan over medium heat, saute garlic and onions in butter and oil for a few minutes until fragrant and translucent.

3

Add aligue and cream cheese. Stir until melted and well combined. Add cream, Worcestershire sauce, and soy sauce then mix until well combined. Season to taste with salt and pepper. Remove from heat and stir in spring onions. Set aside.

Assembly

4

Fill the empty crab claw with about 2 – 3 tbsp pf crab meat filling and then place it in the middle of the lumpia wrapper with the crab claw placed at the edge of the wrapper

5

Wrap the lumpia and seal it by brushing water on the edges. Take a whole leaf of spring onion, blanched in hot water, wrap it around the lumpia and gently tie a double knot to secure the edges.

6