Chilli Crab Recipe from Brazil

With a Vodka Orange Banana Flambe for Dessert

© Robert Morris McCall

May 10, 2007

A sensual duo from Brazil, which is sure to woo. Let's take a peek.

Casquinha, refers to the crab shell (the serving dish), and Siri is the name of a large land crab from Northern Brazil.

If you're lucky enough to be able to buy fresh crabs then so much the better. If not, use the canned variety, or alternatively substitute the crab with fresh lobster, or crayfish.

To kill a crab, turn it on its back, look for a small triangular flap, lift the flap, and drive a screwdriver through the flap until you feel it hit the other side. This process relaxes the muscle tissues of the crab, providing a better quality of meat, than the alternative of cooking the crabs live. It's probably a little less painful for the unlucky crab as well.

To cook, bring some heavily salted water to the boil, and plunge the crustaceans in. Cook for 10 minutes. Drain, allow to cool, and wash thoroughly before breaking the bones, and recovering the meat. If you're short of time, cover the meat with cling film and refridgerate for up to 4 days.

Recipe: Casquinha de Siri (stuffed crab)

Utensils

• 1 soup spoon
• 1 teaspoon
• 1 Large frying pan
• 1 wooden spoon
• Chefs knife

Ingredients (serves 4)

• 500 grams of crab meat
• 1/2 red onion finely chopped
• 1/2 tbsp of tomato paste
• 2 tbsp of butter
• 1/2 cup of full cream
• 1 tbsp all purpose flour
• 1/4 cup of coconut cream
• 2 hot red chillies finely chopped (or qty Malegueta Oil, or Tabasco)
• 1/4 cup of freshly grated Parmesan
• 1/4 cup of fresh breadcrumbs
• Fresh coriander, and parsley finely chopped.
• One lime, juice only

Method

1. In a large heavy frying pan, over a medium heat melt the butter.
2. Add onion, hot red peppers, tomato paste and sautee for a few minutes, allowing the flavours to combine.
3. Add the crab, and saute for two minutes.
4. Sift in the flour, slowly add the cream while stirring, and saute for three minutes.
5. Add coconut cream, sautee for two minutes, and remove from the heat.
6. Add cilantro, parsley and a squeeze of lime juice.
7. Place mixture in a small serving dish, one per person.
8. Sprinkle with mix of breadcrumbs and parmesan
9. Place under the grill for a few minutes until lighlty browned.
10. Garnish with a small cilantro leaf.
11. Serve hot.

Serve a simple mixed leaf green salad, seasoned, dressed in extra virgin olive oil, with a squeeze of lemon juice, and fresh crusty bread on the side.

To complement this rich, sophisticated dish, we recommend a lightly fruited reisling, savignon blanc or pinot gris.

For dessert, assemble the ingredients in advance and refridgerate. Then after your mains, don your chefs hat and make this simple banana flambe for two.

Vodka and Orange Banana Flambe

Ingredients

• 4 just ripened bananas
• 2 tbsp of butter
• 2 tbsp of castor sugar
• 1 tbsp of cinnamon
• A glug or two of vodka
• Freshly squeezed orange juice
• Mint to garnish
• One scoop of vanilla icecream
• Best quality dark chocolate

Method

1. Cut the bananas in half, lengthways.
2. Sprinkle banana halves with sugar and cinnamon on both sides.
3. Over a medium / high flame, melt the butter in large frying pan.
4. Immediately add bananas, and saute for 1 minute.
5. Add liquor, ignite,and flambe, shaking the pan at the same time.
6. Add orange juice, and saute for a further minute or two. Shake the pan.
7. Remove the bananas and continue cooking the sauce until it develops a syrup consistency.(a minute or two).
8. Stack banana halves on a plate, and mount with a scoop of vanilla icecream.
9. Pour vodka and orange syrup over the bananas and icecream.
10. Garnish with a shavings of dark chocolate and a sprig of mint.
11. Serve immediately.

For other fish dishes visit:

A Fish Dish Called Vatapa

Moqueca Fish Stew

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