Crabe Beninoise

Crabe Beninoise

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From: EatingWell Magazine, 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 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 200 calories; 3.0 g fat(1.0 g sat); 1.0 g fiber; 10.0 g carbohydrates; 31.0 g protein; 121.0 mcg folate; 209 mg cholesterol; 2.0 g sugars; 760.0 IU vitamin A; 17.0 mg vitamin C; 187.0 mg calcium; 2.0 mg iron; 892 mg sodium; 588.0 mg potassium
  • Nutrition Bonus: Folate (30% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ vegetable, 4 lean meat

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