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CRAB SHELL
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
24 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Palm oil3 tablespoon
- Extra Virgin Olive Oil3 tablespoon
- Chopped Onion1 unit(s)
- Yellow bell pepper, diced2 unit(s)
- Red bell pepper, diced2 unit(s)
- Minced garlic (cloves)4 unit(s)
- Peeled and Seedless Italian Tomatoes, Chopped4 unit(s)
- Tomato Extract3 tablespoon
- Hot water100 ml
- Crab meat (pure or mixed, in this case I used 1 kg of each2 kg
- Salt1 dessert spoon
- Coconut milk400 ml
- Stale French Bread1 unit(s)
- Chopped cilantro (optional, you can substitute parsley)1/2 cup
- Grated Parmesan Cheese100 g
- Breadcrumbs or panko100 g
- Drops of chili sauce to taste
- Cut the French bread into slices and soak in coconut milk for 20 minutes, then stir until the bread starts to dissolve. Reserve.
- Heat the extra virgin olive oil and palm oil. Add 1 chopped onion, sauté for 2 min. Then add the chopped garlic and sauté for another 1 min. Add the peppers, tomatoes, tomato paste and water. Lower the heat and let it simmer for 5 min.
- Lower the heat and let it simmer for 5 min. Add the crab meat, stir and add the bread and coconut milk mixture. Put the salt. Lower the heat, mix, cover the pan and let it cook for 15 min.
- Add the cilantro, the tabasco drops, stir quickly and turn off the heat.
- Place in your own cones, cumbuquinhas or even serve in a large refractory. Sprinkle the grated Parmesan, a little of the breadcrumbs and bake in the oven for 15 minutes or until golden. Serve with lemon!!
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