The typical way to prepare crab in the West African country Benin. If you are cooking fresh crab, you will need about 8 lbs. 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.

Jessica B. Harris
Source: EatingWell Magazine, September/October 1991


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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.

  • 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 Facts

199.6 calories; protein 31.1g 62% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 2g; fat 3.3g 5% DV; saturated fat 1g 5% DV; cholesterol 208.7mg 70% DV; vitamin a iu 760.3IU 15% DV; vitamin c 17.2mg 29% DV; folate 121.4mcg 30% DV; calcium 187mg 19% DV; iron 2mg 11% DV; magnesium 69.5mg 25% DV; potassium 588.2mg 17% DV; sodium 891.7mg 36% DV; thiamin 0.2mg 15% DV.