Crabe Béninoise
(Beninese Crabs) Recipe

Origin: Benin Period: Traditional

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)

Crabe Béninoise
(Beninese Crabs) Preparation:

Method:

Beat the eggs until light then stir-in the crab meat, onions, tomatoes, garlic, chilies, 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 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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Other recipes with crabs and onions as primary ingredients:

French Onion Soup

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