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Grilled crab shells

Published on July 6, 2016
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You’ll find this summer bar snack served in scallop shells in Brazil, but a ramekin will also do the job if you don’t have any to hand

Serves 4

You will need

Fresh white
crabmeat 400g
White bread 2 slices,
crusts removed
Coconut milk 2 tbsp,
mixed with 1 tbsp
hot water
Olive oil 3 tbsp, plus extra
for greasing
Shallot 1, finely chopped
Yellow pepper 1/2,
deseeded and
finely chopped
Green pepper 1/2,
deseeded and
finely chopped
Garlic 1 clove,
finely chopped
Red chilli 1, deseeded and
finely chopped
Plum tomato 1 large,
deseeded and
finely chopped
White wine 60ml
Desiccated coconut 15g
English mustard 1 tsp
Lime 1, juice of
Coriander leaves handful,
chopped
Salt and pepper to season
Dried breadcrumbs 60g
Parmesan 25g, grated
Cold butter 20g

Method

  1. Preheat the oven to 200°C / gas 6.
  2. Check the crabmeat to make sure there are no bits of shell, then cover and refrigerate.
  3. Tear the bread into small pieces and soak in the coconut milk for 15 minutes.
  4. Heat the oil in a large pan over a medium heat. Add the shallot, peppers, garlic, chilli and tomato and cook for 6–8 minutes, stirring occasionally, until softened.
  5. Add the wine and simmer until reduced by half. Stir in the soaked bread and desiccated coconut and cook for 1–2 minutes.
  6. 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 4 lightly oiled ramekins or clean scallop shells.
  7. Mix the breadcrumbs and parmesan and sprinkle over the crab mixture. Cut the butter into very thin slices and place over the breadcrumbs. Bake for 10–12 minutes, until lightly golden brown. Serve hot with wedges of lime.prawns have cooked, spoon the risotto into bowls and top with the seared scallops.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

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