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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)
2Beat 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.
3Place 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.