Tag: Beninese

Crab Beninoise

Crab Beninoise

Crab Beninoise

This is the first recipe from the West African country of Benin on stonedsoup.net! Fish, seafood, and chicken are the main consumed proteins in this French colonized(now independent as of 1960) country, formerly known as the Kingdom of Dahomey. Yams and corn are the main staples of Benin, along with rice and beans, couscous, oranges, mangoes, avocado, bananas, kiwi, and pineapple. Many of their dishes still have a strong French influence, much like this one you’re about to experience.
Crab Beninoise is a rich crab custard that is very easy to prepare and will impress the hell out of your dinner guests. Jumbo lump crabmeat is mixed with eggs, onion, tomato, garlic, and serranos. The mixture is then ladled into ramekins, topped with breadcrumbs, and baked. The inside is light and fluffy while the breadcrumbs create a nice crust.
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: Beninese
Keyword: appetizer, Beninese, Eggs, main course, seafood, West African
Servings: 4
Author: Alex Gorgos

Equipment

  • ramekins

Ingredients

  • 8 oz lump crab meat
  • 1/2 cup white onion finely chopped
  • 1/2 cup tomato chopped
  • 1/2 serrano peppers finely chopped
  • 3 garlic cloves minced
  • 3 large eggs beaten
  • salt and pepper to taste
  • 1/2 cup breadcrumbs

Instructions

  • Mix together the eggs, crab meat, onion, tomato, garlic, serrano, salt and pepper.
    Beninese, appetizer, main course, seafood
  • Preheat your oven to 350 degrees. Grease the insides of 4 ramekins. Equally distribute the crab/egg mixture into the ramekins.
    Beninese, appetizer, main course, seafood
  • Cover the tops with breadcrumbs.
    Beninese, appetizer, main course, seafood
  • Bake for 25 minutes. Turn on the broiler. Place on the top rack and broil for 1-2 minutes until the tops ate golden brown. Let rest for 5 minutes before serving.
    Beninese, appetizer, main course, seafood