Benin- Crabe Beninoise

Well, this is the easiest recipe I’ve done! Oh wait. Anyways, this is Crabe Beninoise! (It’s Beninian)

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(I thought it was like a dip, but it’s more like a custard)

 

You’ll need,

1-2 garlic cloves minced (We all love garlic),

1/2 cup of onion minced ()

1/2 cup of diced tomato minced (OH WONDERFUL),

1/2 a jalepeno minced ()

1/2 pound of lump crabmeat (Don’t be crabby),

3 medium eggs (2 large eggs),

Sal’n’pep,

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.

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Next, put them into 4 ramekins and sprinkle with breadcrumbs

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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!

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Adios!

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 (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

3 thoughts on “Benin- Crabe Beninoise

  1. Chef Jack, How did I miss this one, must have been busy wrapping my presents 😱. Looks good and I would make this as I go for the easy recipes. I was wondering, so far, what is the family favorite??

    Liked by 1 person

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