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You'll notice that the recipe is in kilos and grams...That's how it came to us from Bahia. You can make the conversion and adjust amounts up or down; for instance, for 1 kg I'd use a little over two pounds. In Brazil, they'll put the cooked meat inside the shells, sprinkle with parmesan cheese and serve au gratin. My friend in Salvador, who was gracious enough to e-mail the recipe, says to serve it with rice, farofa, and a vinaigrette made with finely chopped tomatoes, onions, and cilantro.
1 kg of crab meat
2 lemons
120 gr of finely chopped tomatoes
120 gr of finely chopped onions
100 gr of finely chopped green peppers
70 gr of chopped cilantro leaves
50 ml of dende oil
300 ml of coconut milk
20 gr of minced garlic
Salt to taste
Heat the dende oil in a large heavy saucepan over medium heat. Add the crab meat and everything else BUT the coconut milk and the cilantro and saute until cooked (don't overcook!). Add the coconut milk and the cilantro and cook over low heat for ten minutes.