Cookbook:Stuffed Crabs (Casquinha de Siri)

| Brazilian Cuisine | Crab recipes |  Seafood recipes

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

Procedure

 * 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.