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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Brazil · Starter

Stuffed Crabs (Casquinha de Siri)

Suits: Pescatarian. Allergens named in the ingredients: Gluten, Crustaceans, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 pounds (900 g) crabmeat, drained if using canned
  • 3 tbsp olive oil
  • 4 tomatoes, peeled, seeded and chopped
  • 1 tbsp palm oil
  • ¾ cup coconut milk
  • 2 tbsp fresh chopped parsley
  • 2 tbsp fresh chopped green onions
  • 4 tbsp flour
  • Bread crumbs
  • Grated Parmesan cheese
  • Salt, to taste
  • Pepper, to taste
  • Crab shells, scallop shells, or small oven-proof dishes

Method

  1. Heat olive oil and sauté onions until soft.
  2. Stir in crabmeat for 3–5 minutes. Add tomatoes and simmer for 5–8 minutes.
  3. Add coconut milk, salt, pepper and palm oil, cooking for 3–5 minutes.
  4. Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until you get a cream. Stir in parsley and green onions. Remove from heat.
  5. Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese.
  6. Bake for 15–20 minutes or until lightly brown.