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Sergipe, Brazil

A small mangrove crab from Sergipe, prized in coastal cooking and sold in local seafood markets.

Brazil

Crab meat sautéed with garlic, onion, tomatoes, and herbs, served in crispy crab shells or small cassava baskets, topped with farofa.

Santa Catarina, Brazil

Steamed oysters from Santa Catarina opened just enough to keep their briny liquor in the shell.

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