Brazilian Crab Cakes (Casquinha De Siri)

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tomatoes - peeled, seeded, and chopped
• 1 green bell pepper, chopped
• 2 tablespoons chopped parsley, or to taste
• 2 green onions, chopped, or to taste
• 1 pound lump crabmeat, picked over for pieces of shell
• 1 1/2 cups coconut milk
• 1 tablespoon palm oil (optional)
• 2 tablespoons bread crumbs
• 1 dash hot pepper sauce, or to taste
• salt and ground black pepper to taste
• clean scallop shells
• 1/4 cup grated Parmesan cheese, or to taste

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Stir in tomatoes, green bell pepper, parsley, and green onions; cook until slightly softened, 3 to 5 minutes. Add crabmeat; cook until flavors combine, about 20 minutes.
3. Pour coconut milk and palm oil into the skillet. Cook until slightly reduced, 3 to 5 minutes. Stir in bread crumbs to give mixture a paste-like consistency. Season with hot pepper sauce, salt, and black pepper.
4. Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet.
5. Bake in the preheated oven until golden brown, about 12 minutes.

olive oil, onion, clove garlic, tomatoes, green bell pepper, parsley, green onions, lump crabmeat, coconut milk, palm oil, bread crumbs, pepper sauce, salt, clean scallop shells, parmesan cheese

Taken from www.allrecipes.com/recipe/254750/brazilian-crab-cakes-casquinha-de-siri/ (may not work)