Recipe Image

Crabe Beninoise

  • 15 m
  • 45 m
Jessica B. Harris
“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.”


    • 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)
    • ¼ cup chopped fresh parsley
    • 1 stalk celery, minced
    • 2 cloves garlic, minced
    • 1½ teaspoons minced habanero, (Scotch bonnet) or 1 tablespoon minced jalapeño peppers
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ½ cup dry breadcrumbs, divided


  • 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 ¼ cup breadcrumbs. Spoon into six well-washed crab shells or six 1⅓-cup ramekins. Sprinkle the remaining ¼ 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019