Recipe: Crabs from Benin (Crabe Beninoise)

Serves 4

This crab dish is contains a classic Beninoise combination: onion, pepper, and tomato. Please use fresh tomatoes… I only had canned and the flavor of the can totally takes over (in a bad way). I know, I know. I should have my blog taken away from me for doing it, but I forgot to buy fresh at the store. Just proof that I’m human :)


1-2 garlic cloves, minced
1/2 cup onion, minced
1/2 cup diced tomato (I didn’t have fresh on hand so I had to use canned. I just chopped them a little finer)
1/2 serrano chili, minced (1 Tbsp of more mild jalepeno or even milder poblano can be substituted)
1/2 lb fresh lump crabmeat
3 medium eggs
salt & pepper
about 1/2 cup bread crumbs or gari


1. Preheat oven to 350F. Add garlic, onion, tomato, chili pepper, crabmeat, egg, salt, and pepper to a medium bowl.

2. Spoon into 4 ramekins (these hold 3/4 cup ) (or clean crab shells, if you have access to them).

3. Sprinkle evenly with bread crumbs. I think I could have used more.

4. Bake for about 30 minutes or until tops are golden brown and the custard has set. Serve hot with rice.

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  1. Put me in Ava’s corner with this one….I cannot eat shellfish anymore…

  2. What if you simmered the onion, peppers and tomato for an hour before preparing this recipe?

  3. I heart crab!

  4. Made this last night! I couldn’t find fresh crab meat here in Switzerland so had to go with the canned stuff. I’ve never had crab before so I’m not sure what it’s supposed to taste like – I can say, though, that it came out tasting really fishy! I don’t know if that was only because the crab came from a can or what. My husband and I emptied our ramkins onto our plates and mixed it with the cococnut rice….much better!

    • Also, I cut the recipe in half to fill 2 ramkins but actually it filled 3 (are Swiss ramkins smaller than American ones??) And I filled them up a little too much because 2 of them started to overflow while in the oven, so be careful of that :)

      • Sasha Martin says:

        Hmm, good point. The ramekins I used for this recipe hold about 3/4 cup… and then I have some smaller ones I use for desserts that hold about a 1/2 cup… maybe that’s the style you have? I’ll update the recipe now…

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