1 kg of crab meat
Juice from 3 limes
3 tablespoons of olive oil
2 large onions, chopped
3 cloves of garlic, minced
Parsley, chopped
1 handful of chicory leaves, chopped
For the topping
2 1/2 cups of butter
1 onion, chopped
1 kg of cornmeal (water flour)
500 g of green olives
Raw cassava
Salt to taste
1 kg of crab meat
Juice from 3 limes
3 tablespoons of olive oil
2 large onions, chopped
3 cloves of garlic, minced
Parsley, chopped
1 handful of chicory leaves, chopped
For the topping
2 1/2 cups of butter
1 onion, chopped
1 kg of cornmeal (water flour)
500 g of green olives
Raw cassava
Salt to taste
Wash the crab meat with lime juice
In a pan, heat the olive oil and sauté the onion, garlic, parsley, pepper, chicory, and crab meat. Reserve
Prepare the topping: In a frying pan, melt the butter and sauté the onion until golden brown
Add the cornmeal and stir until toasted
Season to taste
Wash the crab cakes, fill with the refogado, and cover with the topping
Garnish with green olives
Yield: 40 crab cakes
250 calories per serving
Note: The chicory found in Belém do Pará is different from that found in the south and southeast of Brazil
It is used to season meats, fish, and the famous tacacá (Iracema Bentes' recipe).
