Recipe for cooking kekada chat

Recipes from India :: Indian Main Dish Seafood

1 lb. cooked crab meat, fresh or frozen and thawed
3 Tbsp. canola (or other vegetable) oil
2 or 3 cloves garlic, finely chopped
2 tsp. paprika
1/2 tsp. thyme
1/2 tsp. fennel seeds, crushed
1/4 to 1/2 tsp. cayenne pepper, or to taste
3 c. 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-in. 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 mins. Add 1 c. of the tomatoes. Lower the heat and simmer covered for 15 mins.

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.