Medieval Decorations 032612
medieval decorations
March 26, 2012
March 25, 2012
Crab Malabar
Ingredients:
1 lb cooked crab meat, fresh or frozen and thawed
3 Tbsp vegetable oil
3 cloves garlic, finely chopped
2 tsp paprika
1/2 tsp thyme
1/2 tsp fennel seeds, smashed
1/2 tsp cayenne pepper, or to taste
3 cups coarsely-diced fresh tomatoes
Salt to taste
2 scallions, both green and white parts, finely chopped
Leaf lettuce or spinach leaves for garnish
Chopped cilantro for additional 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 browned. Add the garlic and cook 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.
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