Crabe Beninoise

September/October 1991

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

Crabe Beninoise

Makes: 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)
  • 1/4 cup chopped fresh parsley
  • 1 stalk celery, minced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons minced habanero, (Scotch bonnet) or 1 tablespoon minced jalapeño peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 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 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.
  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.


Per serving: 229 calories; 5 g fat (1 g sat, 1 g mono); 222 mg cholesterol; 10 g carbohydrates; 35 g protein; 1 g fiber; 717 mg sodium; 680 mg potassium.

Nutrition Bonus: Vitamin C (34% daily value), Folate (30% dv), Potassium (19% dv), Calcium (20% dv), Iron (15% dv), Magnesium (16% dv), Selenium (98% dv), Zinc (46% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1/2 vegetable, 4 very lean meat

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45 minutes or less
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