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Brazilian Casquinha de Siri, plated and ready to serve

Brazilian Casquinha de Siri, Baked Crab in the Shell

Casquinha de siri is sweet crabmeat sautéed with tomato, peppers and coconut milk, piled back into crab shells and baked under a golden cheese crust. It is a favorite at beach kiosks up and down the Brazilian coast, served with a squeeze of lime and a cold drink. Almond flour replaces the usual toasted crumbs on top.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 4 servings
Calories: 247kcal

Ingredients

  • 12 ounces lump crabmeat picked over for shells
  • 2 tablespoons butter
  • 1/2 small onion finely chopped
  • 2 garlic cloves minced
  • 1 small tomato seeded and finely chopped
  • 1/3 red bell pepper finely chopped
  • 1/4 cup full-fat coconut milk
  • 1 tablespoon lime juice
  • 3 tablespoons chopped fresh cilantro or parsley
  • 1/4 cup blanched almond flour
  • 1/2 cup finely grated Parmesan
  • Salt and black pepper

Instructions

  • Heat the oven to 400°F (200°C). Set 8 cleaned crab shells or small ramekins on a baking sheet.
  • Melt half of the butter in a skillet over medium heat. Cook the onion, garlic, tomato and bell pepper until soft, about 5 minutes.
  • Add the crabmeat and coconut milk and cook, stirring gently, for 3 to 4 minutes, until most of the liquid has evaporated. Stir in the lime juice and cilantro and season with salt and pepper.
  • Divide the crab mixture among the shells, pressing it in lightly.
  • Mix the almond flour and Parmesan, then rub in the remaining butter with your fingertips. Sprinkle over the crab.
  • Bake for 10 to 12 minutes, until the tops are golden. Serve hot with lime wedges.

Notes

Canned or pasteurized lump crab works well; just drain it and pick out any bits of shell. If you have no crab shells, small ceramic scallop shells or ramekins work just as well. Do not overcook the filling or the crab turns stringy.
Chef's Tip: Run the shells under the broiler for the last minute if the topping needs more color, but watch closely because almond flour browns fast.
Keto Swap: The topping is usually made with breadcrumbs or farofa of manioc flour. A mix of almond flour, Parmesan and butter gives the same crunchy, golden crust with very few net carbs.
Success Tip: Bake the filling in a single shallow dish and serve it with cucumber slices or pork rinds for scooping at a party.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 247kcal | Protein: 21g | Fat: 16g | Fiber: 1.6g
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