Ago Glain

==Description==
==Ingredients==
* 6 live (1-pound ea) crabs
* 1 cup vinegar
* salt
* freshly ground black pepper to taste
* 3 large tomatoes
* 1 bay leaf
* 1 sprig parsley
* 3 large onions
* 2 whole cloves
* 3 limes, juiced
* 1 tablespoon dende oil
* 1 teaspoon Pili Pili
==Directions==
# Wash the crabs and place them live in a large stockpot full of boiling water to which the vinegar, salt, and pepper have been added.
# Cook the crabs for 10 minutes, skimming off any residue that rises to the top of the water. T
hen add the whole tomatoes, the bay leaf, parsley, and one of the onions with the cloves stuck in it.
# Remove the tomatoes after 5 minutes and continue to cook the rest of the ingredients for an additional 5 minutes or until the crabs are done.
# Remove the crabs. (You may wish to reserve the water in which the crabs have been cooked to use for cooking the white rice that traditionally accompanies this dish.)
# Remove the crabmeat from the body and the claws, trying to maintain the shells for serving.
# Place the crabmeat in the lime juice.
# Meanwhile, heat the oil in a saucepan.
# Mince the two remaining onions and brown them lightly in the oil.
# Add the cooked tomatoes and cook the mixture until it is reduced to a pastelike consistency.
# When the mixture is reduced, add the Pili Pili, stir to ensure that the flavors are mixed, verify flavoring, and serve hot.
# The crabs are traditionally served in their own shells or in ceramic shells, on a bed of rice covered with the sauce.
# Alternately, the sauce may be served separately in a sauceboat.
Category:Beninese Meat Dishes
Category:Beninese Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Palm oil Recipes
Category:Recipes that need photos
Category:Rice Recipes
Category:White rice Recipes