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
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.
Traditionally, gari would be used - a version of fufu.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.