Dungeness crab casquinha de siri

by Heguiberto on March 15, 2011

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Casquinha de siri is super popular in Brazil, mainly in coastal towns where you get fresh crab aplenty. Brazilian crabs are tiny compared to the gigantic Dungeness from the North American Pacific Rim. Really, they look more like blue crabs from the Northeastern U.S. Big or small, these sometimes scary but always amazing and tasty prehistoric creatures are the ticket for living the highlife. Check out this post to learn more about preparing live Dungeness crab. What an experience!

Dungeness crab casquinha de siri

Dungeness crab casquinha de siri

To make traditional Brazilian casquinha de siri, the crab is boiled, then the meat is extracted, seasoned and cooked, then stuffed back into the creatures’ shells and baked. We had some really good ones at Part.Alto restaurant in Vitória, Espírito Santo, Brazil on our last visit. It was hot, damn hot. The casquina de siri appetizer went perfectly with cold beer in this tropical summertime weather. (Wow! It has been a year already since we were there. How nice it would be to hang out by the beach, soaking up the Sun right about now, instead of enduring yet more cold rain!)

I have to thank Joumana from taste of Beirut for this trip down memory lane that this dish is evoking. Sometime ago, she commented on our blog that she had seen the dish somewhere and was excited about tasting it. Her description made my mouth water. So here it is!

I served it at our last dinner party before kitchen remodeling really starts. The crowd was extremely pleased. Since I used fresh frozen pre-cooked and cleaned Dungeness crabmeat, I didn’t have the shells to fill. That makes it look more stunning. Instead I used a glass baking dish. Perhaps not as cute, but the taste remains the same: incomparable. It was super fun having Jocelyn, Devin, JT and Chris for dinner. Thanks for the new, equally great memories.

Dungeness crab casquinha de siri

2lb fresh crabmeat (ours came from Sun Fat)
4 cloves garlic, minced
1/2 tsp colorau (anato powder)
½ green bell pepper
4 tbsp coconut milk
3 tbsp olive oil
Kosher salt
Crushed red pepper
Black pepper
~4 tbsp bread crumbs
4 ripe Roma tomatoes, chopped small
2 whole scallions, chopped
½ white onion, cut into small cubes
2 tbsp parmesan cheese

Pre-heat oven to 400F.

Add olive oil to a pan on high. Add the onion and sauté until translucent. Add garlic, colorau and bell pepper. Continue cooking for a minute or so. Add tomatoes and cook for about 3 minutes until they start to dissolve. Add crabmeat, salt, red and black peppers and coconut milk. Bring everything to a vigorous boil. Turn off heat. Adjust flavors if necessary. Stir in scallions and bread crumbs just enough to soak up the juices in the pan. Transfer mix to glass dish. Sprinkle top with parmesan cheese and a bit more bread crumbs. Bake about 10 minutes or until top is golden. Serve!

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{ 7 comments… read them below or add one }

Heavenly Housewife March 15, 2011 at 10:23 am

Crab is a real favorite of mine, combined with the coconut milk and other delicious ingredients, well, I think its got my name written all over it.
*kisses* HH

Shelley March 15, 2011 at 11:38 am

Oh my gosh! It looks like a giant, delicious, amazing crab cake! I can only imagine how good it must taste. Good luck on the re-mod. Hope you don’t pull your hair out too much. Post pics of the progress!
Shelley recently posted..Country Loaf with Homemade Pimento CheeseMy Profile

Heguiberto March 15, 2011 at 1:19 pm


Thanks for your interest in the kitchen reno. It’s a nightmare but hopefully, like going to the gym, will be worth it in the end. We’ll post some pics of before and the demolition next week on Thursday.

tasteofbeirut March 15, 2011 at 6:36 pm

Now I am going to follow your recipe the letter and make them! It is going to be wonderful, the most I can do short of hopping on a plane to Rio!
tasteofbeirut recently posted..Chicken steamed in arakMy Profile

Joyti March 15, 2011 at 7:16 pm

I like that the crab meat is pulled out – makes it easier to eat. And this dish sounds delectable!
Joyti recently posted..Coconut Carnaroli Kheer Rice PuddingMy Profile

LeQuan March 15, 2011 at 11:47 pm

i am a huge seafood lover and love to eat any kind of seafood. when there’s a special occasion in our family and we’re too lazy to cook, but just want to eat in, we steam crab. it is one of the easiest, quickest luxurious dinners. this crab dish you made sounds amazing. love that there’s coconut milk in it as well. i’m going to have to bookmark this one and give it a try. thank you for sharing.

Heguiberto March 16, 2011 at 11:44 am

Steven impressed a big crowd recently preparing whole Dungeness crabs for dinner, I agree with you it is luxurious and exquisite.
However when your are pressed for time I don’t mind the fresh semi prepared option

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