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CRAB SHELL

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

45 min(s)

Porções

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
  1. Cut the French bread into slices and soak in coconut milk for 20 minutes, then stir until the bread starts to dissolve. Reserve.
  2. 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.
  3. 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.
  4. Add the cilantro, the tabasco drops, stir quickly and turn off the heat.
  5. 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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