Casquinha de Siri

Ingredients

• ½ lb Fresh crab meat (lump)
• ¼ lb Fresh shrimp, peeled and deveined
• ½ cup Roasted unsalted cashews
• ¾ cup Heavy cream
• 1 whole Medium yellow onion
• 3 cloves Garlic cloves
• 1 whole Lime, juice only
• ¼ cup Fresh parmesan cheese, finely grated
• 4 whole Crab shells, cleaned and dried (or ramekins)

Instructions

1. 1

   Place the crab and shrimp on a paper towel and pat them dry by pressing gently until no visible moisture remains, which keeps them from releasing water into the sauce.

2. 2

   Place the onion root-side down on a cutting board and slice from the tip downward, cutting crosswise into thin half-rings roughly the thickness of a pencil lead.

3. 3

   Place each garlic clove on the cutting board and press down firmly with the flat side of a large knife until the skin cracks; peel away the skin.

4. 4

   Mince each garlic clove by chopping it into tiny pieces smaller than a grain of rice — about the size of pencil-tip dots — on the cutting board.

5. 5

   Pour the cashews and cream into a blender, close the lid, and blend on medium speed for 45 seconds until the mixture becomes smooth and pale, like light pancake batter.

6. 6

   Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Add the sliced onion to the hot oil and stir with a wooden spoon once every 30 seconds until the edges turn the color of caramel and the centers soften, about 5 minutes.

8. 8

   Add the minced garlic to the onion and stir constantly for 30 seconds until the smell becomes strong and sweet, which means it is cooked but not burnt.

9. 9

   Pour the cashew cream mixture into the skillet and stir with the wooden spoon until combined; reduce heat to medium and cook without stirring for 2 minutes until it starts to bubble gently.

10. 10

    Add the shrimp pieces to the cream and stir gently with the wooden spoon once every 20 seconds for 3 minutes, until the shrimp turn from translucent gray to solid opaque pink.

11. 11

    Add the crab meat to the skillet and fold it in gently using a rubber spatula, lifting from the bottom and folding over the top, for 1 minute until just combined and warmed through.

12. 12

    Squeeze the lime juice into the skillet and stir for 10 seconds; remove from heat and taste a small spoonful, adding a pinch of salt and pepper if needed.

13. 13

    Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

14. 14

    Place the 4 crab shells or ramekins on a large baking sheet, spacing them at least 2 inches apart so heat circulates around each one.

15. 15

    Divide the warm crab mixture evenly among the shells, spooning it in until each shell is filled three-quarters full; do not overfill, as the mixture will not expand.

16. 16

    Sprinkle about 1 tablespoon of grated parmesan cheese evenly over the top of each filled shell, covering the surface lightly.

17. 17

    Slide the baking sheet into the oven and bake for 8 minutes until the cheese topping turns the color of light caramel and the edges look golden brown.

18. 18

    Remove the baking sheet from the oven using oven mitts and place it on a heat-safe surface; let the shells cool for 2 minutes so they are warm but safe to touch.

19. 19

    Transfer each filled shell to a small plate or shallow bowl using a sturdy spoon or tongs, placing it in the center of the plate; serve immediately while still steaming.

Tools you’ll need

• Paper towels
• Cutting board
• Chef's knife
• Blender
• 10-inch skillet
• Wooden spoon
• Rubber spatula
• Large baking sheet
• Oven mitts
• Small plates or shallow bowls
• Spoon or tongs

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