Cashquinhas

Ingredients

Cooks in:20 minutes        Serves:4

• Approximately 16 fresh crabs, cleaned and steamed until cooked through
• 1 tsp butter
• 2 tsp Willow Creek olive oil
• 2 spring onions, finely chopped
• 1 small clove of garlic, minced
• 1 small chilli, de-seeded and finely chopped
• Squeeze of fresh lemon or lime juice
• 1 cup fresh bread crumbs
• 1 Tbsp chopped fresh coriander chopped

What to do

1. Remove crab legs and set aside to use for stock, and then pull apart the crab abdomen to reveal the fresh crab meat, reserving the top of the crab shell. Remove the meat and add to a bowl. Continue through all of the remaining crabs.

2. Place all of the crab shells into a shallow oven proof dish, and pre-heat your oven to the grill setting.

3. Fry the crab meat in a pan with olive oil and butter, spring onion, garlic, chilli and lemon or lime juice until fragrant and the onions and garlic have cooked through.Remove from heat and allow to cool.

4. Prepare a crumb topping with bread crumbs, chopped fresh coriander and a drizzle of olive oil. Stuff the crab shells with the cooked crab meat, top with the herbed bread crumbs and place under the grill until the crumbs are golden, approximately 4-5 minutes. Remove and enjoy immediately with an extra drizzle of olive oil and lemon juice.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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