For the filling
1 medium onion (100 g), finely chopped
3 tablespoons of oil
2 medium tomatoes (240 g), peeled and seeded, finely chopped
2 tablespoons of coriander, finely chopped
250 g of crab meat
1/2 tablespoon of lime juice
1 teaspoon of salt
1 pinch of black pepper
1/2 cup of coconut milk (120 ml)
For the farofa
1/2 tablespoon of dendê oil
1/3 cup of raw cassava flour (55 g)
1 pinch of salt
For the filling
1 medium onion (100 g), finely chopped
3 tablespoons of oil
2 medium tomatoes (240 g), peeled and seeded, finely chopped
2 tablespoons of coriander, finely chopped
250 g of crab meat
1/2 tablespoon of lime juice
1 teaspoon of salt
1 pinch of black pepper
1/2 cup of coconut milk (120 ml)
For the farofa
1/2 tablespoon of dendê oil
1/3 cup of raw cassava flour (55 g)
1 pinch of salt
Preheat the oven to 200°C (hot)
Prepare the filling: in a large frying pan, sauté the onion in oil over medium heat until it's soft
Add the tomato and cook for 2 minutes, stirring constantly
Add the remaining ingredients and cook until the filling is homogeneous (around 5 minutes)
Remove from the heat and distribute among twelve clam shells. Reserve
Prepare the farofa: in a frying pan, combine oil, flour, and salt
Cook over low heat, stirring constantly, until golden brown (around 3 minutes)
Dust with a little farofa on top of each clam shell and place them in a baking dish
Bake in a preheated oven at 200°C until the surface is golden brown (around 5 minutes)
Remove from the oven and serve immediately
97 calories per serving
Note: Buy clam shells or crab fritter casings at fish markets.
