Brazilian Moqueca de Siri

Coastal Crab Stew

A traditional crab stew from the coastal regions of Brazil, simmered with colorful bell peppers and laced with coconut milk for a rich, flavorful broth.

1 h 30 min
4
Intermediate

Ingredients

Crab Stock

1 lb crab shells

4 cups water

1 onion, roughly chopped

2 cloves garlic, smashed

Moqueca

1 lb fresh crab meat

2 tablespoons lime juice

1 tablespoon olive oil

1 onion, finely chopped

1 red bell pepper, sliced

1 green bell pepper, sliced

2 tomatoes, diced

1 cup coconut milk

1 tablespoon dendê oil (palm oil)

Salt and pepper, to taste

Garnish

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Preparation

Marinating the Crab Meat

Combine Ingredients

In a large bowl, combine crab meat with lime juice, salt, and pepper.

Marinate

Gently mix and let marinate for 20 minutes to infuse flavor.

Preparing the Stock

Combine Stock Ingredients

In a large pot, combine crab shells, water, onion, and garlic.

Simmer

Bring to a boil, then reduce to simmer for 30 minutes.

Strain Stock

Strain and reserve the liquid for the stew.

Be sure to strain the stock well to remove any shell debris. Pro Tip: The longer the stock simmers, the deeper the flavor becomes.

Cooking Process

Sautéing

Heat olive oil in a large pan over medium heat. Sauté onion and bell peppers until soft, about 5 minutes.

Medium heat. Timing: 5 min

Simmering

Add tomatoes, strained crab stock, and coconut milk to the pan. Stir in dendê oil.

Low heat. Timing: 20 min

Final Step

Stir in marinated crab meat into the simmering broth. Cook for an additional 10 minutes.

Plating & Serving

Brazilian Moqueca de Siri

FaUtensils

Plating & Serving

Ladle the Moqueca de Siri into bowls, ensuring each serving has a generous portion of crab meat and vegetables.

Sauce Pairings

Lime wedges

Provides a zesty freshness when squeezed over the top.

Garnishes & Accompaniments

Fresh cilantroChopped parsley

Perfect Sides

Brazilian farofa (toasted cassava flour)

Fluffy white rice