A Brazilian dressed crab typically served on the Brazilian Bahian beaches

Serves 4


50ml Extra Virgin Olive oil

250g White onion, finely chopped

20g Garlic, finely chopped

400g White Crab meat

1 JAZZ™ apple, core removed and diced into fine 5mm cubes

400g Coconut milk

2 Fresh limes – one lime cut into 4 wedges

1 tsp Salt

1 tsp Cracked black pepper

4 Crab or Sea shells

4 tbsp Molho a Campanha – see recipe below

4 tbsp Farofa – see recipe below

Coriander or micro coriander to garnish



  1. Heat the oil in the saucepan, add the onion and garlic and sauté for 1 minute until softened
  2. Stir in the Crab meat and sauté for 6 minutes over a low heat
  3. Add the diced JAZZ™ apple and the coconut milk and cook out over a low heat until the sauce has reduced by half and then squeeze in the juice of one of the fresh limes
  4. Season and then load into the Crab or sea shells and top with the Molho a Campanha, Farofa, coriander and a wedge of lime


Molho a Campanha

A fresh and zingy Brazilian salsa



1 Large ripe tomato, finely diced

1 Red onion, finely diced

1 Green pepper, finely diced

20g Red chilli, finely diced

10g Coriander, finely chopped

10g Flat leaf parsley, finely chopped

20ml Extra virgin olive oil

20ml White wine vinegar

Pinch of salt and pepper



  1. Mix all ingredients together



A buttery crunchy cassava flour, adds a lovely texture to Brazilian dishes



100g Butter

30g onion, finely chopped

200g Extra fine, untoasted cassava flour

Pinch salt



  1. Melt the butter in a large, heavy based pan and sauté the onion until soft and translucent.
  2. Stir in the cassava flour and salt, reduce the heat and toast, stirring occasionally until the mixture is light golden brown and crunchy.