crab shell

likes

By

@manubiar

View in original language

(Português)

40 min(s)

4 servings

Ingredients

• Crab Meat | 500 g
• Lemons | 2 unit(s)
• Chopped Onion | 1 unit(s)
• Red bell pepper, seeded and chopped | 1/2 unit(s)
• Chili pepper, seeded and chopped | 1/2 unit(s)
• Tomatoes, skinned, seeded, diced | 3 unit(s)
• Garlic Cloves | 2 unit(s)
• Finely chopped coriander stalks | 3 unit(s)
• Roasted Cassava Flour | 200 g
• Butter | 1 tablespoon
• Finely grated Parmesan | 70 g
• Olive oil and salt |  to taste

Recipe

1. Season the crab with the lemon juice.
2. In a medium saucepan, heat the oil and sauté the onion well, without browning, for about 5 minutes. Add the garlic and sauté for 2 minutes. Add the pepper and sauté for 5 minutes. Add the tomato and sauté for about 5 minutes. Add the crab meat and sauté for 10 minutes, until the water dries up. Hit the salt. Turn off the heat and add the cilantro.
3. Preheat the oven to the browning function, or, if your oven does not have this function, to 220°.
4. In a frying pan, melt the butter and brown the cassava flour for about 5 minutes.
5. In a Siri ramequin cone, place some of the meat, place a very thin layer of farofa on top, a little Parmesan cheese and bake until browned. Serve with lemon quarters.

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