Brazilian Crab Casserole

Pour the hot milk over the coconut and let it swell. Grease an ovenproof dish. Peel and chop the onion and garlic. Heat oil in a saucepan and sauté onions and garlic. Peel potatoes and cut into small cubes. Remove the seeds from the tomatoes and cut them very thinly. Add both to the saucepan and sauté. Add shrimps, drained spices, lemon peel, corn kernels and chopped parsley and mix. Put the soaked coconut in a dish and squeeze the milk over the dish. Gently bubble the mixture at low temperature until almost all the liquid has evaporated. Then fill into the ovenproof dish and cool. Separate the eggs, whisk the egg whites until very stiff and gradually add the egg yolks. Finally, fold in the grated cheese. Gently stir 2/3 of the egg mixture into the crab mixture. Season the rest with salt and freshly ground pepper to taste and spread evenly over the dish. Bake the casserole in the heated oven at 220 degrees on the lowest rack for about 35 minutes. Cooking test!

I would rather choose a little lower heat and cook the egg mixture longer.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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