1/2 kg of clean and finely chopped crab
2 fried and flaked cod pieces
1 banana
3 cups (American) of milk
Lemon juice from 1 lemon
4 soup spoons of oil
Chopped onion
Tomatoes, peeled and seeded, cut into small pieces
2 soup spoons of butter
5 eggs
Salt, chopped parsley, and black pepper to taste
Custard and decoration
1/2 cup (requeijão) of white sauce
4 hard-boiled eggs
Chopped olives, parsley, and lettuce
1/2 kg of clean and finely chopped crab
2 fried and flaked cod pieces
1 banana
3 cups (American) of milk
Lemon juice from 1 lemon
4 soup spoons of oil
Chopped onion
Tomatoes, peeled and seeded, cut into small pieces
2 soup spoons of butter
5 eggs
Salt, chopped parsley, and black pepper to taste
Custard and decoration
1/2 cup (requeijão) of white sauce
4 hard-boiled eggs
Chopped olives, parsley, and lettuce
Cut the bread into small pieces and soak them in milk
Drain and mash them well. Reserve
Season the crab with salt, black pepper, and lemon juice. Reserve
Heat the oil and sauté the onion and tomato
Add the crab, fish, and parsley
Stir well and remove from heat
Add the mashed banana, crab mixture, and butter. Reserve
Beat the egg whites until stiff and add the yolks
Continue beating until a light and fluffy cream forms
Fold in the reserved mixture and stir delicately
Correct the seasoning and pour into a cake pan greased and floured with pancake mix
Bake in a medium oven and unmold when warm
Spread white sauce over the surface of the pudding
Pass the yolks through a sieve and sprinkle over the white sauce
Decorate with olives and arrange around the edges with egg whites and chopped lettuce
