Malabar crab cocktail, as the name suggests, comes from Malabar, a South Indian coastal region famous for its abundance of shellfish. The dish is quite spicy and is served with lots of sauce. My version has just enough sauce to cover the tender crab meat pieces. Instead of the crab meat, you can equally use cooked lobster meat.
Cut the crab meat into 1-2 cm pieces. If you use frozen crab meat, please defrost according to the package instructions. Drain and set the juice aside.
2. Heat the oil in a lidded pan and add the onion. Sweat until golden in about 5 minutes.
3. add garlic and continue to sweat for one minute. Add paprika and pepper, thyme (or adiowan) and fennel. Stir quickly and heartily. Simmer for 2 min. Later, add a third of the sliced tomatoes and the juice from the crab meat (if you used frozen).
Reduce the heat to low with the lid closed, then carefully fold in the crabmeat and the remaining tomatoes. Be careful not to let the crabmeat fall apart.
Cover and refrigerate for at least 4 hours. Immediately before serving, stir in the chopped cilantro leaves and bring everything to the table together on a bed of lettuce.
This entrée can be prepared the day before and kept in the refrigerator. In this case you may