Cooked and shredded crab (500g)
Chopped onion
6 tablespoons of olive oil
4 chopped tomatoes, seeds removed
4 tablespoons of chopped cilantro
1 tablespoon of lime juice
1 cup of milk
1 tablespoon of brandy
1 cup of raw cassava flour
Salt and black pepper to taste
Cooked and shredded crab (500g)
Chopped onion
6 tablespoons of olive oil
4 chopped tomatoes, seeds removed
4 tablespoons of chopped cilantro
1 tablespoon of lime juice
1 cup of milk
1 tablespoon of brandy
1 cup of raw cassava flour
Salt and black pepper to taste
Fry the onion in a large skillet with 5 tablespoons of olive oil until softened
Add the chopped tomatoes and cook for 2 minutes, stirring constantly
Add the cilantro, crab, and lime juice
Season with salt and black pepper
Add the milk and cook over medium heat until the liquid reduces and the crab is well cooked
Add the brandy, stir, and remove from heat
Distribute the filling among prepared crab cakes and reserve
Fry the remaining olive oil in a skillet with the cassava flour and salt
Cook over low heat until lightly browned
Remove from heat and sprinkle over the crab cakes
Arrange the crab cakes on a baking sheet and bake in a preheated oven for 10 minutes, approximately
Serve immediately.
