2 pounds (900 g) crabmeat, drained if using canned
3 tbsp olive oil
4 tomatoes, peeled, seeded and chopped
1 tbsp palm oil
Ÿ cup coconut milk
2 tbsp fresh chopped parsley
2 tbsp fresh chopped green onions
4 tbsp flour
Bread crumbs
Grated Parmesan cheese
Salt, to taste
Pepper, to taste
Crab shells, scallop shells, or small oven-proof dishes
Heat olive oil and sauté onions until soft.
Stir in crabmeat for 3â5 minutes. Add tomatoes and simmer for 5â8 minutes.
3â5 minutes
Add coconut milk, salt, pepper and palm oil, cooking for 3â5 minutes.
3â5 minutes
Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until you get a cream. Stir in parsley and green onions. Remove from heat.
Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese.
Bake for 15â20 minutes or until lightly brown.
15â20 minutes