Stuffed Crab special recipe! One of the best in Brazil! Fishing and cooking!

Hello my friends!
Complete recipe for one of the best crab shells in Brazil, all prepared aboard kayaks. Fishing and cooking.
The fish for the traps were caught in Ilha das Palmeiras, the crabs in the bay of Itinga and the shells prepared, in the catamaran made of kayaks in Marina Bracuhy, in Angra dos Reis - RJ - Brazil.
Life aboard kayaks! #week5
Thanks: Fradíssimo Hotel, Fish Way, Pousada Rio Bracuhy, Japonesa do Mar, Cerveja Pivečko and Catamarã Fradíssimo Pivečko I
In this video I describe how to make one of the best crab shells in Brazil with all the steps! Full detailed recipe!
For the recipe for this cone I did all the processes! From bait fishing for crab traps to the final result of crab fishing in traps. I showed how to do the whole process of cleaning the crabs and how to deflesh the crabs in an easier way.
For the crab cone recipe I used 250 g of crab meat but I will use the recipe for 1 kg of crab meat to standardize:
Ingredients:
1 kg pure crab meat
400 g of ripe tomatoes
300 g of onion
75 g of garlic
200 ml of coconut milk
230 g grated parmesan cheese
200 to 250 g breadcrumbs
150 ml of olive oil
3 level tablespoons of palm oil
1/2 bunch of cilantro
1/2 bunch of parsley
1/2 bunch of chives
8 bay leaves
25 g paprika
1+ 1/2 tablespoon salt
Method of preparation:
Sauté the tomato sauce separated from the pasta. For the sauce, sauté half the amount of garlic, add the onion and after it has been reduced, add the tomato. Adjust the salt and add the bay leaves. Let it reduce well, approximately 1 and 30 minutes over low heat.
Reserve the sauce after it is ready and prepare the crab shell dough. Sauté the garlic in 70 ml of olive oil and when it is golden add the crab meat. Sauté a little adjusting with salt and coloral. Crab meat does not need much cooking since it is very delicate and has already gone through a previous cooking process.
Add the tomato sauce, which was previously prepared. Add the parmesan cheese, coconut milk and stirring constantly. Then to finish the dough add the breadcrumbs little by little. When the dough comes out of the pan and is perfect, turn off the heat and add the cilantro, chives and parsley.
After the dough is ready. Make balls from 80 g of dough and place in previously cleaned shells. Bread with 60% breadcrumbs or panko with 40% cheese.
Coat with this mixture and bake or freeze.

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