Neighborhood Kitchens

Muqueca's Casquinha de Siri

Brazil is a brilliant and colorful mix of Europeans, Amerindians, Africans and Asians. This diverse range of people and ancestry is reflected in the country’s creative cuisine. While each of Brazil’s five regions (North, Northeast, Central-West, Southeast, and South) has its own culinary heritage, they all share certain typical ingredients and dishes which remain distinctly Brazilian. Casquinha de siri is one such dish, made with crabmeat, tomatoes, and bread crumbs, and common in all of Brazil’s different regions.


2 Tbs. annatto seed
1 cup olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 cups yucca flour
1/4 lb. crab meat
2 Tbs. lime juice
Salt (to taste)
2 tomatoes, finely chopped
4 small sweet rolls or other soft bread, chopped
1-1/2 cup cilantro, chopped


Prepare Urucum Color
Add the annatto seed and olive oil into a cooking pot. Place it over a medium-low heat. Keep smashing it until the oil incorporates the color. Turn the heat off before the oil starts to boil, then filter out the seeds and and leave the liquid aside.

Prepare Farofa (Toasted Yucca Flour Mixture)
In a saucepan, combine 1/4 of the urucum color with 1 clove of garlic and 1 finely chopped onion. When it is golden brown, mix in the yucca flour and mash.

Prepare Casquinha de Siri (Crab Cake)
In a mixing bowl, combine the crabmeat with the lime juice and a dash of salt.

In a saucepan, sauté the other clove of garlic with the rest of the urucum color, then mix in the other onion. When golden brown, add the tomatoes.

Turn up the heat and add the bread, which will soak up the sauce.

Add in the crabmeat. Stir with care so as not to smash the crab, and let it cook for 3 minutes only. Finally, stir in cilantro.

Divide the mixture the serving dishes, top with farofa, and serve.

(The crab cake may also be topped with Parmesan or another cheese. If desired, sprinkle cheese on top and broil in the oven until golden brown.)

Serves: 8 to 10

NK_LogoChef Fátima “Fafa" Langa opened Muqueca in Inman Square. She shared this recipe with us when she was featured as our guest on Neighborhood Kitchens.


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Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


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