Cookbook:Stuffed Crabs (Casquinha de Siri)

Cookbook | Ingredients | Recipes | Brazilian Cuisine | Crab recipes | Seafood recipes

Stuffed Crab


  • 2 pounds (900 g) crabmeat, drained if using canned
  • 3 tablespoons olive oil
  • 4 tomatoes, peeled, seeded and chopped
  • 1 tablespoon palm oil
  • 3/4 cup of coconut milk
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped green onions
  • 4 tablespoons flour
  • Bread crumbs
  • grated Parmesan cheese
  • Salt and pepper to taste
  • crab or scallop shells or small oven-proof dishes


  1. Heat olive oil and saute onions until soft.
  2. Stir in crabmeat for 3-5 minutes. Add tomatoes and simmer for 5-8 minutes.
  3. Add coconut milk, salt, pepper and palm oil, cooking for 3-5 minutes.
  4. Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until get a cream. Stir in parsley and green onions. Remove from heat.
  5. Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese.
  6. Bake for 15-20 minutes or until lightly brown.