Casquinha de Caranguejo

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 large tomato

Lightly grease the 6 crab shells or custard cups with olive oil.

In a skillet, heat 2 tablespoons olive oil over medium-low heat and sauté the onion until translucent, about 5 minutes. Add the tomato and cook another 5 minutes, or until the tomato has given up most of its juice. Add the lime juice, parsley, pimenta-de-cheiro or chili pepper, and season with salt. Toss in the crabmeat an