1 lb jumbo lump crab meat
2 tablespoons coconut oil
1/4 teaspoon black mustard seeds
2 garlic cloves, chopped
1/2 teaspoon ginger, peeled and chopped
8 curry leaves
1 serrano chili, chopped
1 medium red onion, peeled and finely chopped
1 cup coconut milk
1/2 lemon, juice of
black pepper, to taste
salt, to taste
Heat a heavy bottomed sauté pan to a smoking point and reduce heat from
high to medium. Add oil to the pan and after 30 seconds quickly add mustard
seeds, chopped garlic, ginger, curry leaf, Serrano chilies and onions.
Stir for two minutes by increasing to high heat. Add the jumbo lump crab,
salt and pepper and cook for one minute.
Now add the coconut milk and reduce it by further cooking five minutes,
scraping all the sides and bottom.
Mix in lemon juice, stir and serve hot.
Adapted from Dinu at Thali Restaurant in New Haven, CT. Found at Food.com