6 tablespoons of butter
3 finely chopped onions
1 crushed garlic clove
1 tablespoon of salt
1 green pepper, finely chopped
5 teaspoons of chopped parsley
2 tablespoons of chopped chives
15 green olives, pitted
1/2 kg of crab meat
1 1/2 cups of coconut milk (300 ml)
1 packet of grated cheese (50 g)
6 eggs
6 tablespoons of all-purpose flour
1 teaspoon of active dry yeast
6 tablespoons of butter
3 finely chopped onions
1 crushed garlic clove
1 tablespoon of salt
1 green pepper, finely chopped
5 teaspoons of chopped parsley
2 tablespoons of chopped chives
15 green olives, pitted
1/2 kg of crab meat
1 1/2 cups of coconut milk (300 ml)
1 packet of grated cheese (50 g)
6 eggs
6 tablespoons of all-purpose flour
1 teaspoon of active dry yeast
1 Melt the butter and sauté the onion and garlic
Season with salt, then add the green pepper, parsley, chives, and olives
Add the crab meat and cook for 2 minutes
Add the coconut milk and simmer over low heat until almost all liquid has evaporated. Reserve
2 Butter a soufflé dish or individual molds and sprinkle with a little grated cheese
Reserve the remaining cheese
Beat the egg whites until snowy, then add the yolks one at a time without stopping, and finally add the remaining grated cheese
3 Mix gently and incorporate the sifted flour with yeast, making soft movements, and add the cooled crab mixture
4 Distribute the mixture among ramekins or individual molds and bake in a preheated oven at high heat
Serve immediately.
