Tortang Alimasag

Crab and potato mini-omelets.

Basic recipe:

Saute minced garlic, chopped onions, and chopped tomatoes in a bit of oil.
Add diced potato and cook a few minutes.
Add crab meat (canned or freshly-cooked) and season with salt and/or fish sauce and pepper.

Remove from heat and cool a few minutes. Add beaten egg. Form into small patties and pan-fry. Serve napped with fresh tomato sauce, or chili sauce, or ketchup. A beautiful presentation for this, which my mom made a lot when I was little, is to stuff the egg-crab mixture into cleaned crab shells (the top part) and fried.