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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1205 Calories from Fat 311

% Daily Value*

Total Fat 35 g54.3%

Saturated Fat 2.4 g11.9%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 711.3 mg29.6%

Total Carbohydrates 129 g43.1%

Dietary Fiber 29.1 g116.6%

Sugars 53.8 g

Protein 110 g219.4%

Vitamin A 327.8% Vitamin C 280.9%

Calcium 26.9% Iron 50.6%

*Based on a 2000 Calorie diet

Crab Chat Recipe