KonKan Crab

From Balducci’s Food Lover's Market

1 pound lump crabmeat
2 TB vegetable oil or butter
1/2 C finely chopped Spanish onion
1/2 inch cube finely chopped ginger
1 clove finely chopped garlic
1/2 tsp mustard seeds
10 Curry leaves
3 or 4 roundels green chilies (Serrano)
1/2 tsp roasted and crushed black pepper
1/2 C coconut milk
2 TB grated coconut
salt (to taste)
1 TB lemon juice

In a sauté pan, heat oil / butter on high heat.  Reduce to medium heat and temper with finely chopped ginger, garlic, black pepper, mustard seeds, curry leaves and green chilies.  Once the curry leaves and chilies start to crackle, add the finely chopped onions, increasing to high heat.

Stirring occasionally, sauté onions for a minute and reduce to medium heat.

Add crabmeat and cook for 3 minutes.  Add coconut milk and salt, cook for another 3 minutes, scraping bottom and sides of pan.

Serve hot with a squeeze of lemon and garnish with fresh grated coconut.

Serves 4.