Best Peasant Style Crab Caranguejo De Caipira Recipes

PORTUGUESE CRAB SALAD (SALADA DE CARANGUEJO)

Steps:

• 1. Mix the crab, eggs, and parsley in a bowl, add a little salt and toss.
• 2. In a separate bowl and mix the mayonnaise, cream, mustard, Port wine, cayenne and black pepper until the are all combined well.
• 3. Pour the mayonnaise mixture into the bowl with the crab and gently mix the ingredients. Refrigerate overnight.
• 4. Serve on a bed of fresh lettuce.

PEASANT CASSEROLE (CUSCUZ PAULISTA)

Steps:

• One of Brazil's oldest recipes. Whether it is in the big city of São Paulo, or out in the simplicity of the country nothing represents more the state of São Paulo than cuscuz. PART 1 Marinate for one hour medium shrimp and small shrimp with lemon juice, salt and pepper. PART 2 Heat oven to 300 degrees and place in the oven 1 pound white corn meal with bread crumbs and brown about 5 minutes, being careful not to burn. Stir 3 or 4 times so mixture will brown evenly. Remove from the oven and sprinkle with drops of boiling water (about 1 cup mixed with 1 teaspoon salt) and return to the oven for 2 minutes. Meal will form into kernels of irregular shape. Add 1/4 pound butter and mix well. Set aside. PART 3 Heat olive oil and crushed garlic. Brown chopped onion, green onion, diced green and red peppers. Add 2 cups of boiling water, 2 cubes of bouillon, package of frozen peas (reserving 1/2 cup for decorating), chopped green olives. Add shrimp and cook 5 minutes. Add tomato sauce, bay leaf, and dash of hot sauce. Cover and let simmer. The large whole shrimp should be removed to decorate. Add chopped boiled egg, and parsley. PART 4 On the bottom and sides of a tube pan greased with olive oil, arrange the following in a symmetrical design: large shrimp, sliced boiled eggs, sliced red pepper, cubed tomatoes, green olives, sliced heart of palm. Cover with a little of the corn meal mixture and continue to layer until all of the ingredients are used. Press down mixture with the back of a spoon. Let cool and unmold carefully. Serve with shrimp sauce: NOTE: Heat a heavy pan and add the rest of the ingredients. Let simmer until well done, put in a large gravy boat and serve with (or over) Cuscuz paulista.

GRILLED SNOOK OR SEA BASS (PEIXE NA CHAPA)

Steps:

• Wash the fish inside and out. Marinate with olive oil, salt and pepper, putting aside 2 tablespoons olive oil. Place on grill for 30 minutes or in a hot over 425 degrees for 20 min. Then, turn heat down to finish cooking. To see if the fish is done try with a fork near the center. It can be easily loosened from the bone. When flesh is cooked, sprinkle thyme on top with 2 tablespoons olive oil. Leave on the grill until ready to serve.

SHRIMP BAHIA STYLE (CAMARãO à BAIANA)

Steps:

• Very typical. Clean and prepare shrimp. Marinate for 30 min with lemon juice and crushed garlic clove. In a large frying pan heat cooking oil and add grated onion. Add shrimp. When shrimp are golden, add 2 tablespoons chopped cilantro. Sprinkle with pepper and cook until the shrimp turn pink. In the blender beat tomatoes without seeds, and a dash of hot sauce and add to shrimp mixture. Taste to see if more salt or hot sauce is needed. Serve over white rice.

BRAZILIAN SHRIMP WITH COCONUT MILK (CAMARãO COM LEITE DE COCO)

Steps:

• Marinate shrimp with a little lemon juice and salt and pepper. Heat a large frying pan and add 2 tablespoons cooking oil. Add onion. Mash tomatoes without skin or seeds and add to the frying pan. Let simmer for 20 minutes. Add the shrimp to the mixture, cover and let simmer for 10 more minutes over low heat-do not use the lid so the extra water can evaporate. Add 1 cup coconut milk, a little at a time. Bring to a boil and serve over white rice.

PEASANT STYLE CRAB (CARANGUEJO DE CAIPIRA)

Steps:

• Marinate crab meat in lemon juice, salt and pepper and let sit for 30 minutes. Melt butter. Add onion, tomatoes, tomato purée, 2 drops of hot sauce, bay leaf, garlic clove. Add the crab meat and olive oil. Mix together and add 1 cup milk, and cornstarch. Should be medium thickness. Serve over Brazilian rice.