Spiced Crab Custard from Benin | Crabe Beninoise

Serves 4

This crab dish contains a classic Beninese 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 :)

Ingredients:

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

Method:

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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This crab dish contains a classic Beninoise combination: onion, pepper, and tomato.Crabs from Benin | Crabe Beninoise
Servings Prep Time
4 15minutes
Cook Time
30minutes
Servings Prep Time
4 15minutes
Cook Time
30minutes
Ingredients
Instructions
  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.
  4. Bake for about 30 minutes or until tops are golden brown and the custard has set.
  5. Serve hot with rice.
Recipe Notes

Traditionally, gari would be used - a version of fufu.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

6 Comments

  1. mom says

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

  2. Brian says

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

  3. Holly says

    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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