Crabe Béninoise (Beninese Crabs)
At a Glance
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Servings
- 6 serving(s)
Categories
- Crab
- Main Course
- African
- Beninese
- Baked
- Easy
Allergens
- Eggs
- Shellfish
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Make and share this Crabe Béninoise (Beninese Crabs) recipe from Food.com.
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Equipment
Oven, mixing bowl, 6 crab shells or small gratin dishes
Ingredients
- 2 large eggs
- 1 1/2 cups chopped onions
- 3 garlic cloves, finely chopped
- 2 lbs fresh crabmeat
- 1 1/2 cups chopped tomatoes
- 2 chopped red chilies (hot ones to be authentic)
- 3/4 cup breadcrumbs
Instructions
Beat the eggs until light then stir in the crab meat, onions, tomatoes, garlic, chilies, half the breadcrumbs and season with the salt and pepper. Spoon into 6 washed crab shells (or 6 small gratin dishes) and sprinkle evenly with the remaining breadcrumbs.
Place in an oven pre-heated to 355F and bake for about 30 minutes, or until the tops are golden brown and the egg mixture has set. Serve hot with rice and hot pepper sauce.
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