Casquinha de Siri (Stuffed Crab)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
1-1/2 pounds backfin or lump crab meat
1/2 red onion, finely chopped
1/2 Tbsp. tomato paste
2 Tbsp. butter
1/2 cup cream
1 Tbsp. all-purpose flour
1/4 cup coconut cream
2 red Thai chiles, stemmed, seeded and chopped
1/4 cup parmesan cheese
1/4 cup bread crumbs
fresh cilantro and parsley, chopped
juice of 1 lime
In a large heavy frying pan, over a medium heat melt the butter, then add the onion, red Thai chiles, tomato paste and saute for a few minutes, allowing the flavors to combine.
Add the crabmeat and saute for a couple of minutes. Sift in the flour and slowly add the cream while stirring, and saute for 3 minutes. Add the coconut cream and saute for 2 minutes then remove the mixture from the heat.
Add the cilantro, parsley and a squeeze of lime juice. Place the mixture in small serving dishes or ramekins, one per person and sprinkle with a mixture of the breadcrumbs and parmesan cheese.
Place the ramekins under the broiler for a few minutes until the tops lightly brown.
Garnish the ramekins with a small sprig of cilantro and serve hot.
Recipe by Robert McCall.