Well, this is the easiest recipe I’ve done! Oh wait. Anyways, this is Crabe Beninoise! (It’s Beninian)
(I thought it was like a dip, but it’s more like a custard)
1-2 garlic cloves minced (We all love garlic),
1/2 cup of diced tomato minced (OH WONDERFUL),
1/2 pound of lump crabmeat (Don’t be crabby),
3 medium eggs (2 large eggs),
and why not, 1/2 cup of bread crumbs.
First, preheat the oven to 350 degrees F. Then, combine all of the ingredients except the breadcrumbs.
Next, put them into 4 ramekins and sprinkle with breadcrumbs
And finally, stick it in the oven for about 35 minutes.
Well, that didn’t go in depth at all. This post reminds me of my earlier posts. But hey! I told you it’s the seconds easiest! And probably the shortest prep time! But here is a picture of me chopping a tomato! And this has a 72/100!
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 (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.
Credit to Global Table