May 17, 2020
Serves 3 to 4
8 ounces jumbo crabmeat
1/2 teaspoon sea salt
2 tablespoons plain whole-milk yogurt
Juice of half lemon
Pinch of red chili
2 tablespoons olive oil
1/2 teaspoon black mustard seeds
8 to 10 kari leaves
2 tablespoons grated fresh coconut
Half a mango
Half a small avocado
Garnish: lettuce leaves, cucumber, or warm toast
In a mixing bowl, gently combine the crabmeat with salt, yogurt, and lemon juice. Place in a serving bowl and sprinkle chili powder on top.
Cut the avocado into small wedges and arrange over the crabmeat. Dice the mango into tiny cubes and place over the avocado. Top with grated fresh coconut.
Heat the olive oil just slightly and pop the mustard seeds and kari leaves. Take it off and immediately pour this over the crabmeat, avocado, mango, and coconut mixture.
Refrigerate the bowl until ready to serve. It will keep for up to eight hours. Serve with lettuce leaves, cucumber, or warm toast.
December 02, 2022