Brazilian Crab Cakes (Casquinha de Siri) recipe
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Ingredients
- 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, minced 2 tomatoes - peeled, seeded, and chopped 1 green bell pepper, chopped 2 tablespoons chopped parsley, or to taste 2 green onions, chopped, or to taste 1 pound lump crabmeat, picked over for pieces of shell 1 ½ cups coconut milk 1 tablespoon palm oil 2 tablespoons bread crumbs 1 dash hot pepper sauce, or to taste salt and ground black pepper to taste clean scallop shells ¼ cup grated Parmesan cheese, or to taste
Nutrition Info
- 118.9 caloriescarbohydrate: 4.3 gcholesterol: 8.6 mgfat: 10.1 gfiber: 1.1 gprotein: 3.9 gsaturatedFat: 6.5 gservingSize: -sodium: 90.4 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Brazilian Crab Cakes (Casquinha de Siri)
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a skillet over medium heat. Add onion and garlic, cook and stir until soft, about 5 minutes. Stir in tomatoes, green bell pepper, parsley, and green onions, cook until slightly softened, 3 to 5 minutes. Add crabmeat, cook until flavors combine, about 20 minutes.
Pour coconut milk and palm oil into the skillet. Cook until slightly reduced, 3 to 5 minutes. Stir in bread crumbs to give mixture a paste-like consistency. Season with hot pepper sauce, salt, and black pepper.
Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.
Bake in the preheated oven until golden brown, about 12 minutes.