Crab Chat Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Minced ginger | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), pressed | |
| Paprika | 2 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| Thyme leaves | 1/2 Teaspoon | |
| Fennel seed | 1 Teaspoon, crushed | |
| 5 medium-size Roma-type tomatoes (about 1 lb. total), cored and chopped | ||
| 1 pound shelled cooked crab | ||
| Lemon juice | 3 Tablespoon | |
| Coriander/ cilantro | 1/3 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Iceberg lettuce leaves, washed and crisped | ||
| 2 green onions, ends trimmed and thinly sliced | ||
| Lemon wedges | ||
Directions
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.
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.
Chef
