1/2 pound of crab
1 can of palm heart (or 1 fresh palm heart)
1 clove of garlic (optional)
1 finely chopped onion
4 tomatoes, peeled
2 tablespoons of cornstarch
1/2 cup of milk
salt and pepper
1/2 pound of crab
1 can of palm heart (or 1 fresh palm heart)
1 clove of garlic (optional)
1 finely chopped onion
4 tomatoes, peeled
2 tablespoons of cornstarch
1/2 cup of milk
salt and pepper
Clean the crab very well, remove any shell fragments from the back with the aid of a toothpick
Wash thoroughly, then soak in lemon water
Heat 1 tablespoon of oil and sauté the garlic and onion until golden brown, then add the crab, stirring over high heat until it starts to simmer
Reduce the heat, add the chopped tomatoes, salt, and pepper, and let it simmer until the crab is cooked through
Add chopped parsley, cornstarch dissolved in milk, and finely chopped palm heart
Let it thicken
Taste and adjust the seasonings as needed
Use for filling pastries or pasties.
