Crab in shell

Crab in shell

Casquinha de Siri

This is Brazil
Stuart Scott


Quantity Ingredient
6 blue swimmer crabs, cooked
60ml olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely chopped
2 tomatoes, seeded and very finely chopped
200ml coconut cream, plus 3 tablespoons extra
sea salt
1 large handful coriander, chopped
40g fresh breadcrumbs
50g parmesan, grated


  1. Working with one crab at a time, turn the crab over, tear off the tail and discard it. Place your thumb under the top shell where the tail was and lift off the top shell. Remove and discard the gills. Pick all the meat from the shells and claws, using a mallet to crack open the claws. Reserve the shells and set the crabmeat aside.
  2. Preheat the oven to 180°C.
  3. Heat the oil in a saucepan over a medium heat. Add the onion, garlic and capsicum, and cook, stirring often, for 5–6 minutes, or until softened. Add the tomatoes and cook, stirring, for 2 minutes, or until any excess liquid has evaporated. Stir in the crabmeat and coconut cream, adding a little extra if necessary – the mixture should be very thick. Bring to a simmer, stirring to combine well. Remove from the heat, then stir in sea salt and freshly ground black pepper to taste.
  4. Divide the crabmeat mixture among the reserved crab shells. Combine the coriander, breadcrumbs and parmesan, then sprinkle the mixture over the crabmeat. Place the shells on a baking tray. Bake the crabs for 20 minutes, or until the crabmeat is heated through and the tops are golden. Serve hot.


  • You can also use 600 g crabmeat rather than using whole crabs. If the crabmeat is quite wet, reduce the quantity of coconut cream. Bake the crab mixture in individual 200 ml capacity gratin dishes.
This is Brazil
Fernanda de Paula
Shelley Hepworth
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