Stuffed Crabs – African Recipes

Recipe ingredients and directions:

Akotonshi (Stuffed Crabs)

Yield: 6 servings

1 teaspoon salt

1 inch fresh ginger root

6 whole cloves

4 tablespoons vegetable oil

1 small onion, minced

1 teaspoon ground ginger

2 tomatoes, finely chopped

1 tablespoon tomato paste

2 Bell peppers, finely chopped

pinch paprika

1 teaspoon cayenne pepper

1 tablespoon dried shrimp

1/2 cup whole wheat bread crumbs

1 egg, hard boiled and chopped

1 sprig parsley

2 pounds raw crab meat

Put crab meat in boiling salted water along with ginger piece and

cloves. Cook about 15 minutes, until meat is tender enough to flake

with a fork. Drain, flake and set aside. In a heavy pot, heat oil

to a moderate temperature and add other ingredients in the following

sequence, stirring for a minute or so between each: onions, ground

ginger, tomatoes, tomato paste, green pepper, paprika, cayenne,

and dried shrimp. Reduce heat and simmer for 4-5 minutes, stirring

constantly, until vegetables are cooked. Add crab meat and stir

another couple of minutes to heat it through. Then spoon the

mixture into clean crab shells or ramekins (small individual baking

dishes). Sprinkle bread crumbs on top of each crab and toast under

an oven broiler, being careful not to let the crumbs scorch.

Garnish with egg and parsley.

Category: African Recipes