'8 cups of water'
'1 cup of coconut milk'
'2 tablespoons of dendê oil'
'2 tablespoons of vegetable oil'
'2 tablespoons of lime juice'
'2 tablespoons of grated ginger'
'1 tablespoon of chopped cilantro'
'1 kg of crab with shell'
'500g of cassava without shell and cut into pieces'
'2 malagueta peppers, mashed'
'1 large onion, diced'
'Salt to taste'
'8 cups of water'
'1 cup of coconut milk'
'2 tablespoons of dendê oil'
'2 tablespoons of vegetable oil'
'2 tablespoons of lime juice'
'2 tablespoons of grated ginger'
'1 tablespoon of chopped cilantro'
'1 kg of crab with shell'
'500g of cassava without shell and cut into pieces'
'2 malagueta peppers, mashed'
'1 large onion, diced'
'Salt to taste'
'Clean the crab'
'Remove the shells and heads from the fire with water'
'Boil for 10 minutes'
'Remove from heat and strain through a sieve'
'Reserve the broth'
'In a large pot, sauté the onion in oil until golden'
'Add the liquid leftover and cassava'
'Cook over high heat until cassava is tender'
'Remove from heat and blend in small batches to obtain a smooth cream'
'Add ginger and cilantro, stir and reserve'
'Season the crab with salt, pepper, and lime juice'
'Bring the cream to a boil'
'When boiling, add the crabs'
'Cook for 5 minutes'
'Add dendê oil and coconut milk, mix and serve immediately'
'If desired, garnish with more crabs.'
