Recipe - Akotonshi (Stuffed Crabs)

1 teaspoon Salt
1 Inch fresh ginger root
6 Whole cloves
4 tablespoon Vegetable oil
1 small Onion minced
1 teaspoon Ground ginger
2 Tomatoes finely chopped
1 tablespoon Tomato paste
2 Bell peppers finely
Chopped
pn Paprika
1 teaspoon Cayenne pepper
1 tablespoon Dried shrimp from
Oriental shop
One half cup Bread crumbs whole wheat
1 Egg hard Boiled chopped
1 Sprig parsley
2 pound Crab meat

[I think this recipe assumes raw crabmeat to start; refer to instructions
below about boiling crab meat and alter technique if using precooked 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 45 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 CookbookAfrican Cooking for Western Kitchens

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip