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Brazil · Blue Crab

Brazilian Stuffed Crab Shells

Casquinha de Siri

A beach-kiosk favorite all along the Brazilian coast: sweet blue crab meat cooked with coconut milk and tomato, packed back into the shells, topped with cheese and toasted crumbs and baked golden.

  • Prep 25 min
  • Cook 25 min
  • Serves 6 as a starter
  • Level Easy
Photo: Fabricio Zuardi · CC BY 2.0
Served with: Brazilian Tomato and Onion Vinaigrette ↓En Español

Ingredients

Tap each item as you gather it.

For the filling

For the topping

Method

Step by step, the way it is done on the island.

  1. Season the crab. Toss the crab meat with the lime juice, a pinch of salt and pepper. Heat the oven to 400 °F (200 °C).
  2. Make the base. Heat the olive oil and cook the onion and pepper 5 minutes. Add the garlic and tomatoes and cook 4 minutes until soft.
  3. Cook the filling. Add the crab, coconut milk and dendê and cook 3–4 minutes, stirring gently. Sprinkle in the farinha and cook 1 minute more until it holds together. Stir in the cilantro and season.
  4. Fill and top. Pack the filling into the shells. Mix the Parmesan, farinha and butter and scatter it over the top.
  5. Bake. Bake 10–12 minutes until golden and bubbling. Serve hot with lime wedges and vinagrete.

On the side

The side dish that belongs with it, full recipe included.

Brazil

Brazilian Tomato and Onion Vinaigrette

Molho à Campanha (Vinagrete)

A fresh chopped salsa of tomato, onion and green pepper in vinegar and oil. At every Brazilian churrasco and beach grill it goes over the fish and rice.

  • Prep 15 min
  • Cook 0 min
  • Serves 6
  • Level Easy

You need

  • 3 ripe tomatoes, seeded and finely diced
  • 1 onion, finely diced
  • 1 green bell pepper, finely diced
  • ¼ cup chopped parsley or cilantro
  • ¼ cup white or red wine vinegar
  • ⅓ cup olive oil
  • 1 tsp salt
  • ¼ tsp black pepper

How to make it

  1. Chop small. Dice the tomato, onion and pepper into small, even pieces, about ¼ inch (5 mm).
  2. Dress. Mix the vegetables and herbs in a bowl. Add the vinegar, olive oil, salt and pepper and stir well.
  3. Rest. Let it sit 15–30 minutes so the onion mellows. Stir again and serve cold with a spoon.

Photo: Wilfredor · CC0

More ways to cook Blue Crab

Same fish, a different corner of the sea.

Store Bay, Tobago, Trinidad and TobagoTobago Curry Crab
Ebro Delta, Catalonia, SpainEbro Delta Blue Crab Rice
Matanzas, CubaCuban Crab in Creole Sauce
Baltimore, MarylandMaryland Lump Crab Cakes