Cookbook:Stuffed Crabs (Casquinha de Siri)

Cookbook | Ingredients | Recipes

| Brazilian Cuisine |  Crab recipes |  Seafood recipes

Stuffed Crab

Ingredients

• 2 pounds (900 g) crabmeat, drained if using canned
• 3 tablespoons olive oil
• 4 tomatoes, peeled, seeded and chopped
• 1 tablespoon palm oil
• 3/4 cup of coconut milk
• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh chopped green onions
• 4 tablespoons flour
• Bread crumbs
• grated Parmesan cheese
• Salt and pepper to taste
• crab or scallop shells or small oven-proof dishes

Procedure

1. Heat olive oil and saute 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 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.