Ingredients
ScaleNo serving count in the source — scale by factor
- crabmeat, drain if canned2 lb
- olive oil3 tbsp
- tomato, peeled, seeded and chopped4
- palm oil1 tbsp
- coconut milk3/4 cup
- parsley, fresh; chopped2 tbsp
- spring onions, fresh; chopped2 tbsp
- flour4 tbsp
- breadcrumbs
- parmesan cheese, grated
- salt, to taste
- pepper, to taste
- crab shells or scallop shells, or small oven-proof dishes
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat olive oil and sauté onions until soft.
Stir in crabmeat for 3–5 minutes. Add tomatoes and simmer for 5–8 minutes.
Add coconut milk, salt, pepper and palm oil, cooking for 3–5 minutes.
Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until you get a cream. Stir in parsley and green onions. Remove from heat.
Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese.
Bake for 15–20 minutes or until lightly brown.
