Moqueca Baiana (Brazilian Seafood Stew)

Place crabmeat and shrimp in a dish; coat with lemon juice lime juice 3 cloves garlic 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix well. Cover with plastic wrap; chill until ready to use.

Combine rice 3 cups plus 2 tablespoons water coconut milk chopped onion butter 2 teaspoons salt and 1 clove garlic in a large saucepan or rice cooker. Simmer covered until water is absorbed about 15 minutes.

Heat dende oil in a large skillet over medium heat. Cook and stir sliced onion until beginning to soften about 5 minutes. Add yellow bell pepper orange bell pepper and crushed pepper. Cook and stir until heated through 3 to 5 minutes. Add sliced tomatoes chopped tomato and green onions. Reduce heat to low; let vegetable mixture simmer for 5 minutes. Add the remaining 1/2 teaspoon salt 1/2 teaspoon black pepper and cilantro.

Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the skillet. Spread crab-shrimp mixture on top. Top with the remaining vegetable mixture and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook without stirring until flavors blend about 15 minutes. Serve over the rice.