A Good Cooking Guest Recipe!

6 shells (crab or scallop) 
1lb. fresh crabmeat (squeezed and reserved the juice)
1 cup tomato concasse (peeled, seeded and chopped 1/4 inch)
½ cup onions, brunoise (1/8 inch dice)
1 tbsp. garlic
Lemon juice (one lemon juiced)
1 pinch Tabasco
Olive oil
3 slices of bread soaked in milk
1/3 cup of coconut milk
2 tbsp. flour
1 tbsp. palm oil
Salt and pepper
1 cup off cilantro chopped
Bread crumbs
Melted butter

Squeeze the bread from the milk; reserve the milk and the bread. 
Sauté in olive oil, the onions, garlic until they get soft, add the tomatoes, and sauté for a while (2 minutes) then add the crabmeat, the crab meat juice, the bread squeezed, lemon, Tabasco, coconut milk, flour, and season. Add the palm oil and the cilantro. Cook until you get a cream, around 8 minutes. 
Fill the shells and cover with breadcrumbs and melted butter. 
Set the shells in an oven, 350 degrees, for 15 to 20 minutes.
Tossed the greens with the vinaigrette.
Put the shell in the center of the plate, and put around the salad greens. 
Serve immediately and enjoy.

Reformatted from a recipe submitted to Good Cooking © '2002 by Good Cooking, Inc.