You don’t have to be on the beach to enjoy a crab cake or crab cone. How delightful! Check out the recipe and mom tips. You will be a hit in your kitchen!
- 1 cup (tea) cold water
- 1 tablespoon of salt
- 4 cups (tea) of wheat flour
- 2 tablespoons of baking powder
- 2 eggs
- 300 grams of crab meat
- Pitted black olives, cut into slices
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 tomato, chopped
- Parsley to taste, chopped
- Black pepper to taste
- Salt to taste
Dough Preparation Method
- Prepare a brine with ice water and salt.
- Mix until the salt dissolves well and set aside.
- In a bowl, sift the flour and yeast.
- Make a hole in the center, like a volcano.
- Place the eggs in the center of the mixture and a little of the brine.
- With your hands mix well.
- Add the brine little by little and mix until the dough is soft, smooth and does not stick to your hands.
- Wrap the bowl with the dough in plastic wrap and let it rest.
- Prepare the filling.
Filling preparation method
- In a pan, add olive oil, garlic, onion and salt.
- Place over low heat and brown.
- Add the crab meat and sauté.
- Add the tomato and olive.
- Let it cook over low heat until the tomato water dries.
- Add the pepper and parsley.
- On a smooth surface sprinkled with flour, roll out the dough using a rolling pin.
- Roll out the dough evenly thin, so the pastries are light and crispy.
- Cut the dough with a pastry cutter.
- Add a moderate portion of the filling.
- Using your finger, moisten the entire edge of the pastry with water, before closing it.
- In a non-stick frying pan, heat the oil well and gradually fry the pastries.
- Turn them over so the pastries fry evenly.
In good fishmongers or fishmongers at the Municipal Market in your city you will find crab meat.
Approximate yield of 25 units
See also the recipe for crab cone from São Paulo.