2 tablespoons of olive oil
2 tablespoons of dendrobaena oil
1 medium-sized onion (100g), chopped
2 cloves of garlic, minced
2 medium-sized tomatoes (240 g), chopped
500g of cooked and flaked crab meat
1/2 teaspoon of salt or to taste
1/4 teaspoon of black pepper
10 scallops
1 tablespoon of butter
1/2 cup of cassava flour
4 eggs
2 tablespoons of olive oil
2 tablespoons of dendrobaena oil
1 medium-sized onion (100g), chopped
2 cloves of garlic, minced
2 medium-sized tomatoes (240 g), chopped
500g of cooked and flaked crab meat
1/2 teaspoon of salt or to taste
1/4 teaspoon of black pepper
10 scallops
1 tablespoon of butter
1/2 cup of cassava flour
4 eggs
Preheat the oven to 200°C (hot)
In a medium-sized pan, heat both types of oil and sauté the onion, garlic, and tomato over medium heat until the tomato is soft
Add the crab meat and maintain the heat, stirring constantly, until it's hot and well combined
Season with salt and black pepper and distribute among the scallops
Arrange in a baking dish and reserve
In a medium-sized skillet, melt the butter over moderate heat, add the cassava flour, and stir until toasted. Reserve
Beat the eggs until frothy and spread the cream over the crab shells
Sprinkle the toasted flour on top
Bake until golden brown, then serve hot.
