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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 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.

Jessica B. Harris
Source: EatingWell Magazine, September/October 1991


Recipe Summary test

45 mins


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; protein 31.1g; carbohydrates 9.8g; dietary fiber 1.5g; sugars 2g; fat 3.3g; saturated fat 1g; cholesterol 208.7mg; vitamin a iu 760.3IU; vitamin c 17.2mg; folate 121.4mcg; calcium 187mg; iron 2mg; magnesium 69.5mg; potassium 588.2mg; sodium 891.7mg; thiamin 0.2mg.