Crab meat in shells

This is a stunning dish, presenting crab meat in crab shells. It takes a bit more work but is well worth it.

Casquinhas from Noreen Sousa via Yolanda Guterres

1 lb | 450g crab meat
1 onion (chopped)
1-2 egg whites or eggs
a little olive oil
bread crumbs plus a little flour
2 slices white bread
a little corn flour
¾ tsp turmeric powder
2-3 tbsp butter or margarine
a little Parmesan cheese
salt and pepper to taste
shells (crab or clam) for filling into

If using frozen crab meat, scald and drain. Remove any hard shells therein. While still hot, add in 2-3 oz | 60-80g margarine, salt and pepper and sprinkle with some Parmesan cheese.

Remove crust from bread, and chop into fine cubes.

Boil or sauté onions till soft. With frying spatula, push onions to one side of pan, add a little olive oil and the turmeric powder, fry for 1-2 seconds and mix with the cooked onions. Add a dash of salt to this. Fold in the chopped white bread cubes. Mix this with the crab meat.

Stuff crab shells or baking clam shells with the crab meat filling. Press firm and smooth. Brush with egg white or whole eggs slightly beaten, and pat with crumb/flour mixture. Deep fry and serve very hot.

4 lb | 1.8 kg of crab (yock-hai)

1 onion, diced

1 dry onion, diced

1½ slice of bread soaked in water and chopped

1 tsp turmeric

12 olives, finely chopped


2 eggs

Cook the crabs and, when cool, remove shells but reserve the carapaces.

Sautée the onion and dried onion in a little oil; when golden brown, add a spoonful of sifted turmeric, stirring constantly; finally, add the shredded crab meat and moistened bread.

Mix very carefully to avoid sticking to the pan or burning. Before removing from the pan, add the chopped olives and pepper.

Blanch the shells and dry them with a cloth; then fill them with the filling, shaping lightly with a spoon. Once this is done, coat just the top with egg and breadcrumbs. Deep-fry the shells, keeping them always horizontal so as not to lose the filling.

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