12 large crabs
1/2 kg of crab claws
2 cups of water
1/2 cup of onion and garlic
1 kg of cassava
Salt to taste
50 ml of olive oil
50 ml of dendê oil
1 chopped onion
4 cloves of garlic
1 well-chopped red pepper
1 well-chopped green pepper
50 ml of coconut milk
Red pepper flakes to taste
1/2 cup of ground coriander
12 large crabs
1/2 kg of crab claws
2 cups of water
1/2 cup of onion and garlic
1 kg of cassava
Salt to taste
50 ml of olive oil
50 ml of dendê oil
1 chopped onion
4 cloves of garlic
1 well-chopped red pepper
1 well-chopped green pepper
50 ml of coconut milk
Red pepper flakes to taste
1/2 cup of ground coriander
Clean the crabs and remove head and shell, leaving only the claws of the large ones
In a pot, combine water, onion, garlic, and shells, and let it simmer with the heads
Cook cassava with a pinch of salt
Mash it through an ricer and reserve
In another pot, heat the oils
Fry the onion, garlic, and peppers
Add crab claws and cassava
Join 3/4 of the crab broth and coconut milk and mix until it reaches the consistency of puree
Add red pepper flakes
Correct salt
Cook large crabs in a pot with some of this puree and remaining crab broth
Serve puree in the middle of the plate and large crabs on top
Sprinkle coriander.
