Ingredients:
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)
Method:
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.
Recipe and photo from
Can’t wait to try this! I looked at the epcire blog where you found it, and the tasty kitchen link’s blog;you were the only one who followed the directions not to crowd the pan and let yours brown!Which means yours looks the most delicious and you surpassing veterans in your cooking adventure!!!