This is a famous recipe from Trishna Restaurant in Kala Ghoda, Mumbai. I found it in ” Kricket” by Will Bowlby
Ingredients
- 150 g unsalted butter
- 4 tbsp garlic finely chopped
- 3 tsp green chillies finely chopped
- 4 tsp freshly ground black pepper
- 350 g white crab meat
- 40 g brown crab meat
- 2 tbsp lime juice
- 1 handful coriander leaves
- sea salt to taste
- papads or bread for dipping
- 1 nori sheet blitzed to a powder (optional)
Servings:
Instructions
- Heat 2 tbsps water in a large heavy based saucepan until bubbling. Add the butter and stir over a medium heat so an emulsion is formed. Stir in the garlic, green chillies and black pepper. Cook for a few seconds before adding the white and brown crab meat.
- Cover and cook for five minutes, until the crab meat has absorbed most of the liquid and the consistency is creamy and smooth. Remove the pan from the heat and finish with lime juice and coriander. Season to taste with salt.
- Spoon the crab into bowls and serve with papads dusted with nori powder or some freshly baked bread.
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