Akotonshi - stuffed crabs
2 lbs crab meat [I think this recipe assumes raw crabmeat to start; refer to instructions below about boiling crab meat and alter technique if using pre-cooked crab meat, perhaps by just boiling some ginger and cloves in small amount of water and adding a bit to flavor crab. -- cmt]
- A 1-inch piece of fresh ginger
- 4 to 6 cloves of garlic
- 4 tablespoons of cooking oil
- 1 small onion, minced
- 1 teaspoon of ground ginger
- 2 ripe tomatoes, finely chopped
- 1 tablespoon of tomato paste
- 2 green bell peppers, finely chopped
- A pinch of paprika for added flavor
- 1 teaspoon of cayenne pepper for a bit of heat
- 1 tablespoon of dried shrimp, which can be found at Oriental or African food shops
- 1/2 cup of whole-wheat bread crumbs to add texture
- 1 egg, hard-boiled and finely chopped
- 1 sprig of fresh parsley for garnish
This collection of ingredients is perfect for creating a delicious and flavorful dish that will tantalize your taste buds. Each component brings its own unique taste and texture, making your meal a satisfying experience.
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.