Brazilian Stuffed Crabs (Siri Recheado) Recipe

Serves/Makes: 2 - 3


  • 6 small, live hard-shelled crabs
  • Olive oil
  • 2 tablespoons lime or lemon juice
  • 2 cloves garlic, crushed
  • salt, freshly ground pepper
  • 1 medium onion, grated
  • 2 scallions, chopped, using white and green parts
  • 2 medium tomatoes, peeled, seeded, and chopped
  • 2 tablespoons fresh coriander (cilantro), chopped
  • 1 or 2 fresh hot red peppers, seeded and chopped
  • 1 cup fresh bread crumbs
  • 1 egg, beaten
  • Fine bulgar wheat
  • Lettuce leaves
  • Small black and green olives
How to cook Brazilian Stuffed Crabs (Siri Recheado):
  • Plunge the crabs into boiling water and boil for 10 minutes. Lift out and cool. Carefully remove the meat from the shells and claws, and chop. Discard the spongy fiber.
  • Scrub the empty shells, dry them, and brush the insides with a little olive oil.
  • Season the crab meat with the lime or lemon juice, garlic, salt and pepper to taste, and set aside.
  • Heat 2 tablespoons olive oil in a skillet and saute the onion, scallions, and tomatoes until the mixture is soft and well blended.
  • Cool to room temperature and combine it with the crab mixture.
  • Add the coriander leaves, the hot peppers, and the bread crumbs, and mix well.
  • Stuff the crab shells with the mixture, brush with beaten egg, and sprinkle with a little bulgar wheat.
  • Bake in a preheated moderate 350°F (180°C) oven for 30 minutes, or until lightly browned.
  • Garnish serving plates with the lettuce leaves and olives.
  • Serve as a first course.


The Brazilian Stuffed Crabs (Siri Recheado) recipe very easy to prepare and so good!

This recipe for Brazilian Stuffed Crabs (Siri Recheado) serves/makes: 2 - 3

The Brazilian Stuffed Crabs (Siri Recheado) recipe is adopted from The Book of Latin American Cooking 1994.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: South American (more South American recipes)

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