Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Akotonshi (stuffed Crabs) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Teaspoon(s) Salt
1 Inch fresh ginger root
6 Whole cloves
4 Tablespoon(s) Vegetable oil
1 Onion, minced
1 Teaspoon(s) Ground ginger
2 Tomatoes, finely chopped
1 Tablespoon(s) Tomato paste
2 Bell peppers, finely
Pinch(s) Paprika
1 Teaspoon(s) Cayenne pepper
1 Tablespoon(s) Dried shrimp, from
Oriental shop
1/2 Cup(s) Bread crumbs, whole wheat
1 Egg, hard Boiled chopped
1 Sprig parsley
2 Pound(s) 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] 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. Recipe By : African News Cookbook-African Cooking for
Western Kitchens From: Ladies Home Journal- August 1991 File

Nutrition (calculated from recipe ingredients)
Calories: 134
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 35.4mg
Sodium: 537.1mg
Potassium: 275mg
Carbohydrates: 8.7g
Fiber: 2.3g
Sugar: 2.8g
Protein: 2.5g

Scale this recipe to Servings [?]