For the filling
1 medium onion (100g), finely chopped
3 tablespoons of olive oil
2 medium tomatoes (240g), peeled and seeded, finely chopped
2 tablespoons of chopped cilantro
250g of crab meat
1/2 tablespoon of lemon juice
1 tablespoon of salt
1 pinch of black pepper
1/2 cup of coconut milk (120ml)
For the farofa
1/2 tablespoon of dendê oil
1/3 cup of raw cassava flour (55g)
1 pinch of salt
For the filling
1 medium onion (100g), finely chopped
3 tablespoons of olive oil
2 medium tomatoes (240g), peeled and seeded, finely chopped
2 tablespoons of chopped cilantro
250g of crab meat
1/2 tablespoon of lemon juice
1 tablespoon of salt
1 pinch of black pepper
1/2 cup of coconut milk (120ml)
For the farofa
1/2 tablespoon of dendê oil
1/3 cup of raw cassava flour (55g)
1 pinch of salt
Preheat the oven to 400°F (hot)
Prepare the filling: in a large frying pan, sauté the onion in olive oil over medium heat until softened
Add the tomato and cook for 2 minutes, stirring constantly
Add the remaining ingredients and cook until the filling is homogeneous (about 5 minutes)
Remove from heat and distribute among 12 scallop shells. Reserve
Prepare the farofa: in a frying pan, combine oil, flour, and salt
Cook over low heat, stirring constantly, until golden brown (about 3 minutes)
Dust with some of the farofa on each shell and place them in a baking dish
Bake in the preheated oven until the surface is golden brown (about 5 minutes)
Remove from oven and serve immediately
97 calories per serving
Note: Buy scallop shells or casquinhas at seafood markets.
