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.
country : Benin
course : main course
source : The Dishes of Africa / Princess Ngozi Kachikwu