📝 About This Recipe
Hailing from the vibrant street markets of Belém and the riverbanks of the Amazon, Unha de Caranguejo is a legendary Brazilian snack that pairs succulent crab meat with a silky, savory dough. These 'crab claws' are instantly recognizable by the natural claw protruding from the breaded shell, serving as a built-in handle for the ultimate street-food experience. With a golden, shatteringly crisp exterior and a heart seasoned with traditional 'cheiro-verde' (cilantro and scallions), every bite is a coastal celebration of Northern Brazilian culture.
🥗 Ingredients
The Crab Filling
- 500 grams Lump Crab Meat (cleaned, with 15 intact claws reserved)
- 1 whole Lime Juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 small Onion (finely diced)
- 1 medium Tomato (seeded and finely diced)
- 1/2 cup Cilantro and Scallions (finely chopped (Cheiro-Verde))
- 1 tablespoon Dendê Oil (Palm Oil) (optional, for authentic Amazonian flavor)
- 2 tablespoons Olive Oil
The Savory Dough
- 2 cups Whole Milk
- 1 cup Chicken or Fish Stock (high quality)
- 2 tablespoons Unsalted Butter
- 3 cups All-purpose Flour (sifted)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Annatto Powder (Urucum) (for a beautiful orange tint)
Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine Breadcrumbs (or Panko for extra crunch)
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Marinate the crab meat: Place the cleaned crab meat in a bowl and toss with lime juice, minced garlic, and a pinch of salt. Let it sit for 15 minutes while you prep the vegetables.
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2
Sauté the filling: In a large skillet, heat olive oil and dendê oil over medium heat. Add the onions and cook until translucent, then stir in the tomatoes and the marinated crab meat.
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3
Finish the filling: Cook for 5-7 minutes until the moisture has mostly evaporated. Stir in the cilantro and scallions. Remove from heat and let the mixture cool completely. It must be cold to shape properly.
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4
Start the dough: In a heavy-bottomed pot, combine the milk, stock, butter, salt, and annatto powder. Bring to a rolling boil over medium-high heat.
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5
Add the flour: Once boiling, dump all the sifted flour into the liquid at once. Reduce heat to low and stir vigorously with a wooden spoon.
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6
Cook the dough: Continue stirring and mashing the dough against the sides of the pot for 3-5 minutes until it forms a smooth, heavy ball that pulls away cleanly from the bottom and sides.
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7
Knead the dough: Transfer the hot dough to a clean, greased surface. Let it cool for 5 minutes, then knead it while still warm until it is silky and elastic. Cover with plastic wrap to prevent a skin from forming.
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8
Shape the croquettes: Take a golf-ball-sized piece of dough and flatten it in your palm. Place a spoonful of crab filling in the center and insert a reserved crab claw so the tip sticks out.
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9
Seal the 'Unha': Carefully wrap the dough around the filling and the base of the claw, shaping it into a teardrop or 'drumstick' shape. Ensure there are no cracks or air bubbles.
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10
Bread the croquettes: Dip each shaped 'unha' into the beaten egg mixture, then roll it in breadcrumbs until evenly coated. Press lightly to ensure the breading adheres.
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11
Heat the oil: Fill a deep pot with vegetable oil and heat to 350°F (175°C). Use a thermometer to ensure even cooking.
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12
Fry to perfection: Fry the croquettes in small batches (3-4 at a time) for 4-5 minutes until they are a deep golden brown. Do not overcrowd the pot.
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13
Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve piping hot for the best texture.
💡 Chef's Tips
Ensure the crab filling is very dry; if it's too watery, the dough will burst during frying. Always knead the dough while it is still warm; once it cools completely, it becomes difficult to achieve that signature smooth texture. If you cannot find whole crab claws, you can shape the dough into balls and use a wooden popsicle stick or just serve as standard croquettes. To test if the oil is ready without a thermometer, drop a small piece of dough in; if it sizzles and rises immediately, you're ready to fry. Make sure the dough is sealed tightly around the claw base to prevent oil from seeping into the center.
🍽️ Serving Suggestions
Serve with a side of 'Molho de Pimenta' (Brazilian hot sauce) or a spicy malagueta oil. A cold glass of Cerpa beer or a refreshing Caipirinha made with lime or passion fruit. Pair with a side of 'Farofa' (toasted cassava flour) for extra texture. A squeeze of fresh lime juice over the croquette just before the first bite is essential. Serve as an appetizer alongside other Brazilian 'Salgadinhos' like Coxinha and Kibe.