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.


Crabs from Benin | Crabe Beninoise
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Print Recipe
This crab dish contains a classic Beninoise combination: onion, pepper, and tomato.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Crabs from Benin | Crabe Beninoise
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This crab dish contains a classic Beninoise combination: onion, pepper, and tomato.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Ingredients
  • 1-2 cloves garlic , minced
  • 1/2 cup onions , minced
  • 1 tomato , chopped (about 1/2 cup)
  • 1/2 Serrano chili , minced
  • 1/2 lb lump crabmeat
  • 3 medium eggs
  • salt
  • pepper
  • 1/2 cup bread crumbs
Servings:
Units:
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.

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