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Crabe Béninoise (Beninese Crabs)

Crabe Béninoise (Beninese Crabs) is a traditional Beninese recipe for a classic dish of a custard made from crab meat, onions, garlic, tomatoes and chillies bound with eggs and baked in the empty crab shells until set. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Beninese Crabs (Crabe Béninoise).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesBaking RecipesBenin Recipes


Ingredients:

2 large eggs
200g chopped onions
3 garlic cloves, finely chopped
1kg fresh crab meat
200g chopped tomatoes
2 chopped red chillies (hot ones to be authentic)
90g breadcrumbs or gari (fermented and dried cassava)

Method:

Beat the eggs until light then stir-in the crab meat, onions, tomatoes, garlic, chillies, half the breadcrumbs (or gari) 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 or gari.

Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) 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.