1 kg of crab meat
You'll notice that the recipe is in kilos and grams...That's how it came to us from Bahia. You can make the conversion and adjust amounts up or down; for instance, for 1 kg I'd use a little over two pounds. In Brazil, they'll put the cooked meat inside the shells, sprinkle with parmesan cheese and serve au gratin. My friend in Salvador, who was gracious enough to e-mail the recipe, says to serve it with rice, farofa, and a vinaigrette made with finely chopped tomatoes, onions, and cilantro.
Heat the dende oil in a large heavy saucepan over medium heat. Add the crab meat and everything else BUT the coconut milk and the cilantro and saute until cooked (don't overcook!). Add the coconut milk and the cilantro and cook over low heat for ten minutes.
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