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. Source: EatingWell Magazine, September/October 1991

Jessica B. Harris


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

200 calories; 3.3 g total fat; 1 g saturated fat; 209 mg cholesterol; 892 mg sodium. 588 mg potassium; 9.8 g carbohydrates; 1.5 g fiber; 2 g sugar; 31.1 g protein; 760 IU vitamin a iu; 17 mg vitamin c; 121 mcg folate; 187 mg calcium; 2 mg iron; 69 mg magnesium;