February 22, 2025 9:01 pm
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Can I make Moroccan pastilla with seafood shells as a crust?
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I love the flavors of Moroccan pastilla, but I’m looking for an alternative to phyllo dough. Could seafood shells (like crab or scallop shells) be used as a creative edible crust for a seafood pastilla?
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February 22, 2025 9:02 pm
That’s an interesting idea! You could stuff crab shells with seafood pastilla filling and bake them.
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February 22, 2025 9:03 pm
If you want a crunchy effect, you might want to coat the shell edges with crushed almonds.
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February 22, 2025 9:03 pm
Scallop shells could work well for an individual serving of seafood pastilla.
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February 22, 2025 9:04 pm
Another alternative: Use a crispy, toasted flatbread bowl to mimic a crust!
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