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Print this Recipe    Stuffed Crabs

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.

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