| 1 | [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. |
| 2 | -- cmt] |
| 3 | put crab meat in boiling salted water along with ginger piece and cloves. |
| 4 | Cook about 15 minutes, until meat is tender enough to flake with a fork. |
| 5 | Drain, flake and set aside. |
| 6 | 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. |
| 7 | Reduce heat and simmer for 4-5 minutes, stirring constantly, until vegetables are cooked. |
| 8 | Add crab meat and stir another couple of minutes to heat it through. |
| 9 | Then spoon the mixture into clean crab shells or ramekins (small individual baking dishes). |
| 10 | sprinkle bread crumbs on top of each crab and toast under an oven broiler, being careful not to let the crumbs scorch. |
| 11 | Garnish with egg and parsley. |
| 12 | recipe by : african news cookbook-african cooking for western kitchens |
