Stuffed Crabs (Casquinha de Siri)
Photo: Fabricio Zuardi, CC BY 2.0
Casquinha de siri is a Brazilian coastal classic of crab baked in its own shell under a crisp crust. Here the crabmeat is simmered with tomato, then bound with coconut milk and a spoonful of palm oil, which gives the filling a rich, faintly sweet body and a deep orange color. A topping of bread crumbs and Parmesan browns into a crunchy lid over the creamy crab beneath.
Instructions
Warm the olive oil in a large pan and cook the onions until they are soft. The source lists green onions only for stirring in at the end, so use your judgment on which onions go in first.
Add the crabmeat and stir it in the pan for 3 to 5 minutes. Add the chopped tomatoes and let everything simmer gently for 5 to 8 minutes.
Pour in the coconut milk, then add the palm oil, salt and pepper. Cook for another 3 to 5 minutes so the flavors come together.
Take the pan off the heat and sprinkle in the flour a little at a time, stirring constantly so no lumps form. Return the pan to the heat and cook until the mixture turns into a thick cream.
Stir in the parsley and green onions, then remove the pan from the heat again.
Spoon the mixture into crab shells, scallop shells or small oven-proof dishes. Mix bread crumbs with grated Parmesan and scatter this over the top of each one.
Bake for 15 to 20 minutes, until the topping is lightly browned.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
