This recipe is a Brazilian-style crab cake, usually served on the beach. Very rich in flavor and slightly spicy. Serve piping hot with lime wedges.

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Recipe Summary

prep:
30 mins
cook:
43 mins
total:
1 hr 13 mins
Servings:
12
Yield:
12 crab cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Stir in tomatoes, green bell pepper, parsley, and green onions; cook until slightly softened, 3 to 5 minutes. Add crabmeat; cook until flavors combine, about 20 minutes.

  • Pour coconut milk and palm oil into the skillet. Cook until slightly reduced, 3 to 5 minutes. Stir in bread crumbs to give mixture a paste-like consistency. Season with hot pepper sauce, salt, and black pepper.

  • Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.

  • Bake in the preheated oven until golden brown, about 12 minutes.

Cook's Notes:

You can find azeite de dende (palm oil) at local Brazilian markets.

Stuff the mixture into another type of seashell if desired.

Nutrition Facts

119 calories; protein 3.9g 8% DV; carbohydrates 4.3g 1% DV; fat 10.1g 16% DV; cholesterol 8.6mg 3% DV; sodium 90.4mg 4% DV. Full Nutrition
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