3 medium tomatoes, diced (360g)
2 medium onions, chopped (200g)
1 medium red bell pepper, diced (130g)
2 tablespoons of chopped fresh cilantro
1 kg of crab meat
1 cup of grated coconut (130g)
1/4 cup of olive oil
2 cups of coconut milk
1 1/2 teaspoons of salt
12 oyster shells
Mint leaves
Pimenta-de-cheiro in strips
3 medium tomatoes, diced (360g)
2 medium onions, chopped (200g)
1 medium red bell pepper, diced (130g)
2 tablespoons of chopped fresh cilantro
1 kg of crab meat
1 cup of grated coconut (130g)
1/4 cup of olive oil
2 cups of coconut milk
1 1/2 teaspoons of salt
12 oyster shells
Mint leaves
Pimenta-de-cheiro in strips
In a medium bowl, combine the tomatoes, onions, bell pepper, and cilantro
Mix well. Reserve
In a large saucepan, combine the crab meat, half of the reserved seasoning mixture, coconut, olive oil, coconut milk, and salt
Bring to a simmer and cook, stirring constantly, until it's very hot
Add the remaining seasoning mixture, stir gently, and let it cook at high heat for another 5 minutes
Distribute this mixture among 12 oyster shells, garnish with mint leaves and pimenta-de-cheiro, and serve hot.
