600 g of pure crab meat, frozen
3 tablespoons of lime juice
1 tablespoon of ground cumin
140 g of butter
1 1/2 medium onion, chopped
3 large tomatoes, peeled and seeded, diced
60 ml of coconut milk
1 clove of garlic, minced
1 tablespoon of tomato paste
3 tablespoons of chopped fresh parsley
Salt
1 cup of cornstarch (approximately, to thicken)
For the butter breadcrumbs
2 tablespoons of butter
1 1/2 cups of toasted cassava flour
Salt
600 g of pure crab meat, frozen
3 tablespoons of lime juice
1 tablespoon of ground cumin
140 g of butter
1 1/2 medium onion, chopped
3 large tomatoes, peeled and seeded, diced
60 ml of coconut milk
1 clove of garlic, minced
1 tablespoon of tomato paste
3 tablespoons of chopped fresh parsley
Salt
1 cup of cornstarch (approximately, to thicken)
For the butter breadcrumbs
2 tablespoons of butter
1 1/2 cups of toasted cassava flour
Salt
Thaw the crab meat, but keep the juices that form alongside it
Season with lime juice and cumin
Let it rest for thirty minutes
In a pan, melt the butter over low heat and lightly brown the onion
Add the crab meat and tomatoes
Cook, stirring constantly, until the tomatoes break down
Join in the coconut milk, garlic (if desired), tomato paste, parsley, and salt to taste
Avoid adding too much cornstarch, as the filling should be creamy, not thick
Mix well and cook to incorporate the ingredients
Remove from heat, divide the filling among ten large scallop shells, and reserve
Butter breadcrumbs and finishing touch
In a pan, melt the butter over low heat
Add the toasted cassava flour and stir until golden
Season with salt to taste
Spread the breadcrumb mixture over the crab shell fillings and serve immediately.
