📝 About This Recipe
Transport your senses to the sun-drenched beaches of Bahia with this iconic Brazilian coastal appetizer. This dish features succulent crab meat sautéed with the 'holy trinity' of Brazilian aromatics—peppers, onions, and tomatoes—enriched with creamy coconut milk and a touch of earthy dendê (palm) oil. Served in natural shells with a crisp, buttery farofa topping, it is a sophisticated yet soulful celebration of the Atlantic's bounty.
🥗 Ingredients
The Crab Filling
- 1 lb Lump crab meat (cleaned and picked for shells)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Olive oil (extra virgin)
- 1 tablespoon Dendê oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 medium Yellow onion (finely minced)
- 3 pieces Garlic cloves (pressed or minced)
- 1/2 cup Red bell pepper (finely diced)
- 2 pieces Roma tomatoes (seeded and finely diced)
- 1/2 cup Full-fat coconut milk (unsweetened)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 teaspoon Malagueta pepper or hot sauce (optional for heat)
The Topping and Presentation
- 1/2 cup Mandioca flour (Farinha de Mandioca) (can substitute with panko breadcrumbs)
- 1/4 cup Parmesan cheese (finely grated)
- 1 tablespoon Unsalted butter (melted)
- 6 pieces Crab shells or ramekins (cleaned shells or small ceramic dishes)
👨🍳 Instructions
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1
Place the cleaned crab meat in a bowl and gently toss with the lime juice. Let it marinate for 10 minutes while you prep the vegetables; this brightens the seafood flavor.
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2
In a large skillet, heat the olive oil and the dendê oil over medium heat. The dendê oil will turn the oil a vibrant orange color and release a nutty aroma.
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3
Add the minced onion and diced red pepper to the skillet. Sauté for 4-5 minutes until the onions are translucent and soft.
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4
Stir in the garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
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5
Add the diced tomatoes and cook for another 3-4 minutes until they begin to break down and release their juices.
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6
Gently fold in the marinated crab meat. Stir carefully to incorporate with the aromatics without breaking up the larger lumps of crab too much.
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7
Pour in the coconut milk and add the malagueta pepper or hot sauce if using. Simmer gently for 5 minutes until the liquid has reduced slightly and thickened into a creamy consistency.
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8
Remove the skillet from the heat. Stir in the fresh cilantro and season with salt and black pepper to taste.
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9
Preheat your oven to 400°F (200°C).
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10
In a small bowl, mix the mandioca flour (or panko), grated parmesan cheese, and melted butter until it resembles coarse sand.
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11
Spoon the crab mixture generously into the shells or ramekins, smoothing the top slightly.
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12
Sprinkle the flour and cheese mixture evenly over each portion.
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13
Place the shells on a baking sheet and bake for 10-12 minutes, or until the topping is golden brown and the filling is bubbling.
💡 Chef's Tips
If you cannot find dendê oil, you can substitute with olive oil infused with a pinch of paprika, though the flavor won't be quite as authentic. Always double-check your crab meat for tiny fragments of shell before cooking to ensure a pleasant eating experience. For an extra creamy texture, some chefs add a tablespoon of 'requeijão' (Brazilian cream cheese) to the filling. If using natural crab shells, boil them in water with a splash of vinegar for 5 minutes to ensure they are perfectly clean before stuffing. Don't overbake; the crab is already cooked, so you are just looking for a hot center and a crispy crust.
🍽️ Serving Suggestions
Serve each shell on a small plate bedded with rock salt or a decorative napkin to keep it steady. Accompany with extra wedges of lime for a bright, acidic finish at the table. A side of 'Molho de Pimenta' (Brazilian hot sauce) is a must for those who enjoy heat. Pair with a cold Caipirinha or a crisp Sauvignon Blanc to cut through the richness of the coconut milk. Serve alongside a light green salad to turn this appetizer into a delightful lunch.