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Kekada Chat (Crab Malabar)
1 pound cooked crab meat, fresh or frozen and thawed
3 tablespoons vegetable oil
2 or 3 cloves garlic, finely chopped
2 teaspoons paprika
1/2 teaspoon thyme
1/2 teaspoon fennel seeds, crushed
1/4 to 1/2 teaspoon cayenne pepper, or to taste
3 cups coarsely diced fresh tomatoes
Salt, to taste
2 scallions, green and white parts, finely chopped
Lettuce leaves (for garnish)
Chopped cilantro (for garnish)
Pick over the crab meat and cut into 1-inch pieces.
Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not brown. Add the garlic and cook for 1 minute. Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes. Add 1 cup of the tomatoes. Lower the heat and simmer covered for 15 minutes.
Remove from the heat and gently fold in the crab meat. Cover and refrigerate for 2 to 3 hours.
Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions. Serve on a bed of lettuce, garnished with the chopped cilantro.
Serves 6 to 8 as an appetizer.
