Recipe of the week: Goan crab masala

Buying crabmeat can be intimidating, said Tim Carman in The Washington Post. Pasteurized crabmeat from Venezuela or Indonesia isn’t necessarily a big step down from Maryland crab, but more problems can arise the farther crabmeat travels. To buy with confidence, look for crab in plastic tubs, not cans, and ask your fishmonger when the tubs arrived. Refrigerated fresh crab has a shelf life of up to 14 days.

Goan crab masala

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 1 tsp fennel seed
• ½ tsp ground turmeric
• 1 tbsp chopped fresh curry leaves
• 1 lb jumbo lump crabmeat, shells and cartilage removed
• 1½ tsp lime juice
• ½ tsp black pepper
• salt
• 2 tbsp chopped cilantro

Heat oil in a large sauté pan or skillet over medium-high heat, and add onion, fennel, turmeric, and curry leaves. Cook, stirring frequently, for 5 or 6 minutes or until onion is softened and translucent.

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Add crabmeat and cook for a minute or two to heat through, tossing gently to combine with onion mixture. Try not to break up lumps.

Remove pan from heat. Season mixture with lime juice and pepper. Add salt to taste.

To serve, divide among individual plates or bowls. For a more formal presentation, gently press each serving into the bottom of a small bowl, then invert the bowl over a serving plate to unmold. Garnish with cilantro, if desired. Serves 4.

Adapted from a recipe by Nilesh Singhvi, executive chef at Bombay Club, Washington, D.C.