Moqueca Baiana (Brazilian Seafood Stew)

1 (16 ounce) can crabmeat

½ pound cooked shrimp, peeled and deveined without tail

3 tablespoons lemon juice

1 tablespoon lime juice

3 cloves garlic, minced

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

2 ½ cups uncooked long-grain white rice

3 cups water

2 tablespoons water

1 (14 ounce) can coconut milk

1 yellow onion, coarsely chopped

2 ½ tablespoons butter

2 teaspoons salt

1 clove garlic

2 tablespoons dende oil (palm oil)

1 yellow onion, sliced

1 small yellow bell pepper, seeded and sliced

1 small orange bell pepper, seeded and sliced

1 teaspoon crushed red pepper

3 Roma tomatoes, sliced

1 Roma tomato, chopped

½ cup chopped green onions

½ cup chopped fresh cilantro

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.