1 kg of crab meat
4 tablespoons of olive oil
2 minced garlic cloves
2 chopped onions
1/2 green pepper, diced
2 diced tomatoes, without skin and seeds
2 tablespoons of tomato puree
Cilantro, thyme, and salt to taste
Small bottle of coconut milk
Tapioca flour for coating
1 kg of crab meat
4 tablespoons of olive oil
2 minced garlic cloves
2 chopped onions
1/2 green pepper, diced
2 diced tomatoes, without skin and seeds
2 tablespoons of tomato puree
Cilantro, thyme, and salt to taste
Small bottle of coconut milk
Tapioca flour for coating
Wash the crab meat thoroughly, breaking it down by hand to remove all shells
Rinse and let it drain
In a pan, sauté the garlic and onion in olive oil until golden brown
When fragrant, add the green pepper, diced tomatoes, tomato puree, cilantro, thyme, and salt
Stir well
Squeeze out as much liquid as possible from the crab meat with your hands
Simmer over low heat until the mixture thickens
Add coconut milk, stir well again, and adjust seasoning to taste
Fill the crab shells and coat with tapioca flour.
