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Edmilson Ambrosio

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Tempo de preparo

70 min(s)


20 servings


  • SIRI MEAT | 500 g
  • BREAD WITHOUT SHEETS | 08 unit(s)
  • MEDIUM PURPLE ONIONS | 02 unit(s)
  • MINCED GARLIC | 02 unit(s)
  • GARLIC | 01 unit(s)
  • GREEN SMELL | 01 unit(s)
  • DENDE OLIVE OIL | 02 dessert spoon
  • OLIVE OLIVE OIL | 02 tablespoon
  • COCONUT MILK | 200 ml
  • BREAD FLOUR | 03 tablespoon
  • PARMESAN CHEESE | 03 tablespoon
  • KINGDOM PEPPER | 01 coffee spoon
  • SALT | 01 coffee spoon
  • PEPPER DEDO MOÇA | 01 unit(s)


  1. Remove the crust from the bread, chop it into small pieces, add the coconut milk, mix well and set aside.
  2. Mix the Parmesan cheese and the breadcrumbs and beat well in the mixer and set aside.
  3. In a pan, place the olive oil and the palm oil, sauté the onion, girl finger pepper, garlic, leek until browned a little.
  4. Now add the tomato, salt, pepper and crab meat, mix very well, to incorporate flavors and seasoning, cover and let it cook for about 20 minutes.
  5. Then put the bread mixed in the coconut milk, incorporate very well, put the chives and wrap everything, and let it cook for another five minutes and turn off.
  6. Now put it in the cones, put the flour on top with the cheese and put it in the oven to brown and serve.

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