Preheat the oven to 200℃ (400℉).
Add the torn stale bread into a bowl, add half a can of the coconut milk, mix to combine, set aside.
Tear the oyster mushrooms with your hands and put them into a food processor; pulse it 4 or five times, the flakes should be medium size, not too small. Reserve.
In a skillet, on medium heat add the olive oil, once the oil is heated, add the onions and peppers, sauté until lightly golden, add the red chili pepper, stir for 1 minute more, add the garlic, sauté for 1 minute, add the shredded mushrooms, add salt and pepper and let it cook for 2 minutes, always stirring it.
Add the soaked breadcrumbs, the remainder of the coconut milk, the red palm oil, the lime, and the cilantro. Let it cook for about 5 minutes on medium-low heat.
Turn off the heat and transfer the “crab” mushrooms into small ramekins and cover them with breadcrumbs.
Put the ramekins into a large baking sheet and place them in the oven and let it bake for 20 minutes at 200℃ (400℉) or until the breadcrumbs are golden brown.
Drizzle with fresh lime juice right before eating them and enjoy it!