Preparation

A sauté is made and the crabs are cooked in it. Then they are peeled, trying not to break the outer skin, which is washed and dried and where they will be served later.
All the meat is very well shredded and a little piri-piri is added. After the stew has passed and the seasonings are adjusted, a cream is made, adding a little milk.
Soak bread in milk and beer. Then the shredded crabs and bread are added to the cream and brought to the heat to be investigated.
The shells are filled, brushed with egg yolk and covered with breadcrumbs, and finally browned in a moderate oven.

Ingredients

  • crab
  • piri-piri
  • onion
  • garlic
  • oil
  • milk
  • bread
  • beer
  • egg yolk
  • breadcrumbs