|Salad oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Minced fresh ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), pressed or minced|
|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)|
|Iceberg lettuce leaves||1 , washed and crisped|
|Green onions||2 , ends trimmed and thinly sliced|
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.