Stuffed Crab Shells Recipe

In Brazil we have a different species of crab, but I think the American variety, especially the Maryland blue, is one of the best in the world — meatier and sweeter. Because of this, I like to make this recipe (casquinha de siri) more often in the United States than in Brazil. I love to serve the crab in a seashell. Most of the time, I use scallop shells instead of the original crab shells, but if you don’t have a sea creature shell available, just use a porcelain ramekin. This is a fantastic recipe for entertaining because it can be completely assembled ahead of time. Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.