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.
In a pan over medium heat, saute garlic and onions in butter and oil for a few minutes until fragrant and translucent.
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.
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
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.
Fry lumpia in a large pan filled with oil over medium heat, deep fry until golden and crispy.
Serve with the dipping sauce.
0 servings