Brazilian Crab Cakes (Casquinha de Siri)

Ronnie Mason

"This recipe is a Brazilian-style crab cake, usually served on the beach. Very rich in flavor and slightly spicy. Serve piping hot with lime wedges."
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1 h 13 m servings 119 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Stir in tomatoes, green bell pepper, parsley, and green onions; cook until slightly softened, 3 to 5 minutes. Add crabmeat; cook until flavors combine, about 20 minutes.
  3. Pour coconut milk and palm oil into the skillet. Cook until slightly reduced, 3 to 5 minutes. Stir in bread crumbs to give mixture a paste-like consistency. Season with hot pepper sauce, salt, and black pepper.
  4. Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.
  5. Bake in the preheated oven until golden brown, about 12 minutes.


  • Cook's Notes:
  • You can find azeite de dende (palm oil) at local Brazilian markets.
  • Stuff the mixture into another type of seashell if desired.

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