A Goan Dish
A Nice Appetizer
This dish, typical of the former Portugues enclave of Goa, makes a nice appetizer. Black Pepper and Curry Leaves are key here.
Crab Masala केकड़ा मसाला
Indian – Goa
1 tablespoon Vegetable Oil
1 medium Onion
1 teaspoon Fennel Seed
½ teaspoon ground Turmeric
1 teaspoon Curry Leaves
1 pound jumbo Lump Crab Meat
1½ teaspoon Lime Juice
½ teaspoon Black Pepper
Salt to taste
2 tablespoons chopped Cilantro
Begin by chopping the Onion finely and also the Curry Leaves.
Prepare The Mixture and set aside until needed.
Pick over the Crab Meat to make sure all the shells and cartilage are removed.
When ready to prepare, heat a large sauté pan or skillet over medium-high fire. When the pan is hot, put in the Oil. When the Oil is hot, put in The Mixture and cook 5 or 6 minutes, stirring frequently, until the Onion is soft and translucent.
Put in the Crab Meat and continue to cook another minute or two, tossing gently to mix well with The Mixture, but being careful not to break up the Crab lump.s
Remove the pan from the fire. Season with Lime Juice, Black Pepper and a little Salt.
To serve, gently press the cooked and seasoned Crab Meat into the bottom of a small bowl, pressing it in firmly. Invert the bowl over an individual serving plate and unmold it. Garnish with chopped Cilantro leaves. This recipe makes enough for 4 appetizer servings.