Crab a la Goa

Crab is found abundantly along all coastal regions of india. The goans with their portuguese influence have over a period of time begun to adopt many western styles. Stuffing a crab is not particularly an indian style, however in goa it becomes very indian with a hint of europe. Making curry with crabs is by far the most popular and of course some dry fry. If you have the pleasure of dining in an indian chinese restaurant then its got to be either “chilli crab” or “stir fried crab in hot garlic sauce”.

Ingredients

Dressed crabs – six medium sized.
It is best to use whole crabs, boil them first, remove all the meat and set is aside. Next the shell cavity needs to be well cleaned and washed, perhaps boiled just once again or immersed in hot water to remove any smells, drained and set aside.
Onions – two medium sized finely chopped
Fresh coriander – one tablespoon chopped
Green chillies – two medium sized finely chopped
Tomatoes – two to three medium sized, chopped
Garlic – five flakes chopped
Root ginger – one-two inch piece, peeled & chopped
Powdered coriander – ½ tablespoon
Turmeric powder – ¼ teaspoon
Piri-piri masala – ½ tablespoon ( look up recipe in index)
Green peas – cooked, four tablespoons
Grated cheese – as required to cover
Salt – add to taste
Oil – two tablespoons (use sunflower or light olive oil.)

Method

• Place the oil in a dry heavy bottomed large frying pan.
• When the oil is reasonably well heated but not smoking add the ginger, garlic and green chillies, sauté for a minute or so and add the onions.
• When the onions become pale add the piri-piri masala (peri-peri) and cook until the onions are soft & translucent.
• Add the coriander powder and the turmeric and sauté for a further two to three minutes stirring slowly.
• Add the chopped tomatoes and continue to sauté for a few minutes until the moisture has evaporated.
• Now remove the pan off the heat and season, blend in the crabmeat, the chopped coriander and the green peas.
• Mix well and check the seasoning once again. At this stage you may need a few dashes of lemon juice if you desire.
• Stuff the cleaned dry shells and cover with cheese, glaze under a grill and serve with a salad.

As a variation you can add to the crab meat some chopped boiled egg and a few prawns sauteed & chopped for added flavour.