Brazilian Crab Cakes (Casquinha de Siri) recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
2 tomatoes - peeled, seeded, and chopped
1 green bell pepper, chopped
2 tablespoons chopped parsley, or to taste
2 green onions, chopped, or to taste
1 pound lump crabmeat, picked over for pieces of shell
1 ½ cups coconut milk
1 tablespoon palm oil
2 tablespoons bread crumbs
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste
clean scallop shells
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

118.9 calories
carbohydrate: 4.3 g
cholesterol: 8.6 mg
fat: 10.1 g
fiber: 1.1 g
protein: 3.9 g
saturatedFat: 6.5 g
servingSize: -
sodium: 90.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.

  5. Bake in the preheated oven until golden brown, about 12 minutes.

Recipe Yield

12 crab cakes

Recipe Note

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.

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