CRABE BENINOISE

 

If you are cooking fresh crab, you will need about 8 pounds live crabs. Once you have removed the meat from the shells, save al least six shells to use as baking containers.

 

2 large eggs

2 pounds cooked fresh crab meat

1 cup chopped scallions, including green tops (5 whole)

1 cup chopped ripe tomatoes (1 large)

¼ cup chopped fresh parsley

1 stalk celery, minced

1 ½ tablespoons minced habañero (Scotch bonnet) or 1 tablespoon minced jalapeño peppers

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup dry bread crumbs

 

Preheat oven to 350°F. In a medium-sized bowl, beat eggs lightly. Stir in crab meat, scallions, tomatoes, parsley, celery, garlic, chili peppers, salt, pepper and ¼ cup bread crumbs.

Spoon into six well-washed crab shells or six ramekins.

Sprinkle the remaining ¼ cup bread crumbs evenly over the tops. Place the crab shells or ramekins on a baking sheet and bake for about 30 minutes or until the tops are golden brown and the custard has set. Serve hot with rice.

 

Serves 6.

 

country : Benin

course : main course

 

source : The Dishes of Africa / Princess Ngozi Kachikwu