Brazilian style gratin “crab” meat

• 1 cup of torn stale bread
• 1 can of FULL-FAT coconut milk
• Olive oil
• ½ minced onion
• 1 garlic clove, minced
• ½ cup of minced bell pepper (any color you prefer)
• 200g oyster mushroom or white shimeji mushroom
• 1 tablespoon red palm oil (azeite de dende)
• 1 teaspoon of minced red chili pepper (optional)
• A handful of chopped cilantro
• White pepper to taste
• Salt to taste
• ½ lime, squeezed
• Breadcrumbs
• Limes cut in half - for squeezing on top of the gratin crab meat before serving


  • 1.
    Preheat the oven to 200℃ (400℉).
  • 2.
    Add the torn stale bread into a bowl, add half a can of the coconut milk, mix to combine, set aside.
  • 3.
    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.
  • 4.
    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.
  • 5.
    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.
  • 6.
    Turn off the heat and transfer the “crab” mushrooms into small ramekins and cover them with breadcrumbs.
  • 7.
    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.
  • 8.
    Drizzle with fresh lime juice right before eating them and enjoy it!
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