Crabe Béninoise (Beninese Crabs) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Traditional recipe from Benin. 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 |
Directions:
1. 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.
2. 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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