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.
- 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
- Preheat oven to 350F. Add garlic, onion, tomato, chili pepper, crabmeat, egg, salt, and pepper to a medium bowl.
- Spoon into 4 ramekins (these hold 3/4 cup ) (or clean crab shells, if you have access to them).
- Sprinkle evenly with bread crumbs.
- 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.
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