Stuffed Crab Shells from The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook by Leticia Moreinos Schwartz

Ingredients

• 85 g (3 oz) diced tomatoes
• 60 ml (2 fl oz) dry white wine
• 25 g (1 oz) unsweetened dessicated coconut
• 1 teaspoon mustard
• 1 teaspoon fresh lemon juice
• 25 g (1 oz) unsalted butter
• 2 tablespoons fresh chopped coriander
• sea salt and freshly ground black pepper
• ¼ teaspoon Old Bay seasoning
• 2 tablespoons unsalted butter
• 85 g (3 oz) manioc flour
• 25 g (1 oz) grated Parmesan
• Maldon sea salt, to serve
• 2 tablespoons extra virgin olive oil
• 450 g (1 lb) fresh white crabmeat
• 25 ml (9 fl oz) coconut milk
• 2 slices white bread with crusts removed, diced
• 3 garlic cloves, finely chopped
• about ⅔ green pepper, diced
• about ⅔ yellow pepper, diced
• ½ medium onion, chopped