Crab Pepper Masala

7:48 AM, Jun 25, 2012   |    comments
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courtesy of Rasika West End 

(Serves 4)

  • Lump Crab meat: 2 oz
  • Canola Oil: 2 tbsp
  • Fennel seeds: 1 tsp
  • Spanish onions, chopped: 4 oz 
  • Fresh ginger: ½ oz
  • Fresh garlic: ½ oz
  • Curry leaves: 6 leaves
  • Turmeric powder: ½ tsp
  • Chili powder: ½ tsp
  • Coriander powder: ½ tsp
  • Tomatoes, chopped: 4 oz
  • Black pepper, crushed: 1 tsp
  • Lemon juice: 1 tbsp
  • Salt: To taste
  • For presentation:
  • Phyllo sheet: 3 sheets
  • Balsamic reduction: 1 tbsp

  1. Heat oil in a pan. When hot, add the fennel seeds.
  2. Add the chopped onions and the curry leaves and sauté till golden brown.
  3. Blend the ginger and garlic into a paste with water. Add the paste to the onions and cook for 2 mins.
  4. Add the turmeric, chili and coriander powders, along with the chopped tomatoes and sauté till the tomatoes are well cooked.
  5. Add salt to taste, then the black pepper and lemon juice.
  6. Mix in the crab meat and keep warm.
For the presentation:
  1. Brush each Phyllo sheet with melted butter and place on top of each other.
  2. Cut the Phyllo sheet into 2 inch squares.
  3. Arrange on a baking tray and bake at 375°F till golden brown (approx 5 mins)
  4. To serve, spoon a little crab meat on the plate and top with a baked Phyllo square. Then top with another spoonful of the crabmeat, followed by one more Phyllo square. Repeat this process once more. 
  5. Finish with a drizzle of the Balsamic reduction and chili flakes.

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