Softshell Crabs in Coconut Milk (Moqueca de Siri Mole)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 softshell crabs, cleaned and ready for cooking 2 tablespoons dende (palm) oil or olive oil 1 small onion, finely chopped
2 medium tomatoes, peeled and chopped 1 tablespoon fresh coriander (cilantro), chopped 1 or 2 fresh hot red peppers, seeded and chopped
1 tablespoon lime or lemon juice 3/4 cup thin coconut milk salt, freshly ground pepper



1 Rinse the crabs, pat them dry with paper towels, and set aside. In a skillet heat the oil and add the onion, tomatoes, coriander, hot peppers, and lime or lemon juice. Cook, stirring from time to time, over moderate heat for 5 minutes. Add the coconut milk and the crabs and cook for about 8 minutes, turning the crabs once or twice. Serve with plain rice or Pirao de Arroz (Rice Flour Pudding).
2 VARIATION: Omit the coconut milk and use 4 tomatoes.

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