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Crab Chat

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  Salad oil 2 Tablespoon
  Onion 1 Small, chopped
  Minced fresh ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), pressed or minced
  Paprika 2 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Dry thyme 1⁄2 Teaspoon
  Fennel seed 1 Teaspoon, crushed
  Roma tomatoes 1 Pound, cored and chopped (5 Medium Sized)
  Shelled cooked crab 1 Pound
  Lemon juice 3 Tablespoon
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs) (Cilantro)
  Salt To Taste
  Iceberg lettuce leaves 1 , washed and crisped
  Green onions 2 , ends trimmed and thinly sliced
  Lemon wedges 4

In a 10- to 12-inch frying pan, combine oil, onion, ginger, and garlic.
Stir often over medium heat until onion is limp, 4 to 5 minutes.
Stir in paprika, cayenne, thyme, and fennel.
Add half of the tomatoes.
Simmer, uncovered, until sauce is reduced to a thick pulp, about 5 minutes.
Stir in crab and lemon juice.
Let mixture cool.
Stir in about 1 cup of the tomatoes, cilantro, and salt to taste.
Spoon onto a platter lined with lettuce.
Garnish with the remaining tomatoes and onions.
Squeeze lemon to taste onto salad.

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Crab Chat Recipe