For the filling
1 medium onion, finely chopped
5 tablespoons of olive oil
4 cups of tomatoes, peeled and seeded, roughly chopped
4 tablespoons of chopped cilantro
500g of cooked crab meat
1 tablespoon of lime juice
Salt and black pepper to taste
1 cup of coconut milk
For the topping
1 tablespoon of dendê oil
1 cup of raw manioc flour
Salt to taste
For the filling
1 medium onion, finely chopped
5 tablespoons of olive oil
4 cups of tomatoes, peeled and seeded, roughly chopped
4 tablespoons of chopped cilantro
500g of cooked crab meat
1 tablespoon of lime juice
Salt and black pepper to taste
1 cup of coconut milk
For the topping
1 tablespoon of dendê oil
1 cup of raw manioc flour
Salt to taste
Heat a large skillet over medium heat
Cook the onion in olive oil until softened
Add the tomatoes and cook for 2 minutes, stirring constantly
Add the cilantro, crab meat, lime juice, salt, and black pepper
Stir well
Add the coconut milk
Simmer over medium heat until the sauce has reduced slightly and the crab is well coated
Remove from heat and distribute the filling among crab shell halves
Heat a medium skillet over low heat
Add dendê oil, manioc flour, and salt
Cook, stirring constantly, until lightly browned
Sprinkle 1 1/2 tablespoons of topping over each filled crab shell
Bake in a preheated oven at 200°C for about 10 minutes, or until the shells are well heated
You can use scallop shells instead of crab shells
This recipe yields 10-12 servings
Total calories: 2,610
Suggestion: Use this filling with cooked crab meat in a refractory form
Beat 4 eggs until doubled in volume
Add 1 tablespoon of all-purpose flour and a pinch of salt
Beat well
Spread over the crab meat
Bake in a preheated oven at 200°C until golden brown
Serve hot with white rice
Serves 6.
