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Crabe Beninoise

http://www.eatingwell.com/recipes/crabe_beninoise.html

From EatingWell:  September/October 1991

The typical way to prepare crab in the West African country Benin. If you are cooking fresh crab, you will need about 8 pounds live crabs. Once you have removed the meat from the shells, save at least six shells to use as baking containers. Serve hot with rice. Make it a meal: Serve with Zucchini Rice and sliced tomatoes.

6 servings | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

• 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)
• 1/4 cup chopped fresh parsley
• 1 stalk celery, minced
• 2 cloves garlic, minced
• 1 1/2 teaspoons minced habanero, (Scotch bonnet) or 1 tablespoon minced jalapeño peppers
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup dry breadcrumbs, divided

Preparation

1. Preheat oven to 350°F.
2. Beat eggs lightly in a medium bowl. Stir in crab meat, scallions, tomatoes, parsley, celery, garlic, chiles, salt, pepper and 1/4 cup breadcrumbs. Spoon into six well-washed crab shells or six 1 1/3-cup ramekins. Sprinkle the remaining 1/4 cup breadcrumbs evenly over the tops.
3. Place the crab shells or ramekins on a baking sheet and bake until the tops are golden brown and the custard has set, about 30 minutes. Serve hot.

Nutrition

Per serving : 229 Calories; 5 g Fat; 1 g Sat; 1 g Mono; 222 mg Cholesterol; 10 g Carbohydrates; 35 g Protein; 1 g Fiber; 717 mg Sodium; 680 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 vegetable, 4 very lean meat