• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Baiana Crab Shells Cooked with Dendê Oil and Coconut Milk

    Baiana Crab Shells Cooked with Dendê Oil and Coconut Milk is a traditional dish that will surpass all seafood lovers expectations. With coconut milk, bread crumbs, and grated parmesan sprinkled on top of the crab, the recipe delivers the flavors of Rio all within a beautiful crab shell.


    Ingredients
    3
    tablespoons
    Olive Oil
    1
    onion, chopped
    2
    garlic cloves, finely chopped
    2.2
    pounds
    crab meat, shredded and baked in water and lemon for 30 minutes with water drained
    4
    tomatoes, peeled, seedless and chopped
    1
    small bottle coconut milk
    1
    tablespoon
    palm oil
    *
    wheat flour
    *
    parsley and chives, garnish
    *
    shells or other small oven safe containers
    *
    breadcrumbs
    *
    parmesan cheese, grated
    *
    salt and pepper to taste
    *
    lemon wedges, garnish
    Directions
    In a large nonstick skillet, heat the oil and fry the onions and garlic until they are soft. Add the crab meat and allow to braise slightly.
    Add the tomatoes. Once cooked through add the coconut milk, salt, pepper and palm oil and simmer for a bit to allow flavors to meld.
    Remove the contents from the heat and gradually add the flour. Stir well and return to low heat, stirring until the bottom of the pan starts to appear.
    Add the parsley and chives and then turn off the heat. Put the dough inside the crab shells/containers.
    Mix the breadcrumbs and the grated cheese. Sprinkle the crab shells/containers with cheese mixture.
    Bake at 425 degree until gratin is golden (10 minutes on average). Serve the crab shell with lemon wedges.

    The base number of servings for this recipe is 4
    OK

    Write a Review