Brazilian Grilled Crab Shells
This is one of the tastiest warm crab dishes we know – in Brazil, this bar snack (casquinha de siri) is served in scallop or crab shells – real or plastic – but you can just as easily use a ramekin. Don’t wait for the World Cup – bring a bit of Brazil to your home dinner party, or as a brunch or supper dish.
Serves: 4 as a starter
Preparation Time: 20 minutes
Cook Time: 10 minutes, until just golden
Ingredients
- 300-400g fresh white crabmeat (from an 800g-1.2kg cooked brown crab)
- 2 slices white bread, crusts removed
- 2 tbsp coconut milk mixed with 1 tbsp hot water
- 3 tbsp olive oil, plus extra for greasing
- 1 shallot, finely chopped
- ½ yellow pepper, deseeded and finely chopped
- ½ green pepper, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 large plum tomato, deseeded and finely chopped
- 60ml white wine
- 15g desiccated coconut (or use freshly grated, if available)
- 1 tsp English mustard
- Juice of 1 lime, plus extra wedges to serve
- Small handful of coriander leaves, chopped
- 60g dried breadcrumbs
- 25g grated Parmesan cheese
- 20g cold butter
- Sea salt and black pepper
Method
- Pick through the crabmeat to remove any bits of shell. Cover and place in the fridge. Tear the bread into small pieces. Put it in a bowl with the coconut milk and leave to soak for about 15 minutes.
- Heat the oil in a large pan over a medium heat. Add the shallot, peppers, garlic, chilli and tomato and cook for six to eight minutes, stirring occasionally, until softened.
- Add the wine and simmer until reduced by half. Stir in the soaked bread and desiccated coconut and cook for one to two minutes.
- Remove from the heat and stir in the crabmeat, mustard, lime juice and coriander and season with salt and pepper. If it’s too dry, add a little more coconut milk.
- Spoon into four lightly oiled ramekins or large, clean scallop shells.
- Preheat the oven to 200C/400F/gas mark 6. Mix breadcrumbs and Parmesan and sprinkle over the crab mixture. Cut the butter into thin slices and place over the breadcrumbs.
- Bake for 10-12 minutes, until lightly golden brown. (If the topping isn’t browning enough, put it under the grill for a few minutes). Serve hot with wedges of lime.
