Name: Brazilian Crab Cakes (Casquinha de Siri)
Prep time: 30 min
Cook time: 43 min
Total time: 73 min
Yield: 12 crab cakes
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 clove garlic, minced; 2 tomatoes - peeled, seeded, and chopped; 1 green bell pepper, chopped; 2 tablespoons chopped parsley, or to taste; 2 green onions, chopped, or to taste; 1 pound lump crabmeat, picked over for pieces of shell; 1 ½ cups coconut milk; 1 tablespoon palm oil; 2 tablespoons bread crumbs; 1 dash hot pepper sauce, or to taste; salt and ground black pepper to taste; clean scallop shells; ¼ cup grated Parmesan cheese, or to taste

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

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Step 2

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.
Step 3

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.
Step 4

Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.
Step 5

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.

Tips

Stuff the mixture into another type of seashell if desired.

Nutrition Facts

Per Serving:

119 calories; protein 3.9g; carbohydrates 4.3g; fat 10.1g; cholesterol 8.6mg; sodium 90.4mg. Full Nutrition

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts