This recipe is a Brazilian-style crab cake, usually served on the beach. Very rich in flavor and slightly spicy. Serve piping hot with lime wedges.
Preparation Time
30 mins
Cooking Time
43 mins
Total Time
1 hr 13 mins
Calories
119 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Bake in the preheated oven until golden brown, about 12 minutes.
Step 3
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.
Step 4
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.
Step 5
Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.
Ingredients
1 onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
1 green bell pepper, chopped
2 tablespoons bread crumbs
1 dash hot pepper sauce, or to taste
¼ cup grated Parmesan cheese, or to taste
1 ½ cups coconut milk
1 pound lump crabmeat, picked over for pieces of shell