Stuffed Crabs (Casquinha de Siri)
Heat olive oil and sauté onions until soft. Stir in crabmeat for 3–5 minutes. Add tomatoes and simmer for 5–8 minutes. Add coconut milk, salt, pepper and palm oil, cooking for 3–5…
- Prep
- 20 min
- Cook
- 46 min
- Total
- 1 hr 6 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat olive oil and sauté onions until soft.
Procedure
Stir in crabmeat for 3–5 minutes. Add tomatoes and simmer for 5–8 minutes.
Procedure
Add coconut milk, salt, pepper and palm oil, cooking for 3–5 minutes.
Procedure
Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until you get a cream. Stir in parsley and green onions. Remove from heat.
Procedure
Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese.
Procedure
Bake for 15–20 minutes or until lightly brown.
Photo: Fabricio Zuardi · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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