dip-CrabTandoori-June07-HH-DonnaGriffith

Crab Tandoori Dip Recipe

Individual appetizer crab dips with Indian spices, served with crispy pappadums. You can make the crab salad up to a day ahead and garnish with toasted coconut just before serving with the pappadams.
Ingredients

3 tbsp olive or vegetable oil
1/2 cup finely diced onion
1-1/2 tsp Tandoori Spice (or more to taste) (recipe below)*
1 tsp finely chopped garlic
1/2 tsp salt
8 oz. crab meat**
1 cup (about 6) radishes, julienned to 1/8” strips
1 peeled, pitted, finely diced mango (1/4” dice)
Finely grated zest of 1 lime
1 tbsp lime juice
1 tsp cider vinegar or red wine vinegar
2 tbsp finely chopped parsley
1/3 cup coconut flakes (either unsweetened or sweetened), toasted
Mini pappadams or sturdy flatbreads to serve***

* Commercial tandoori spice is increasingly common in supermarket spice aisles. Amount to use depends on the spiciness of the blend. Taste as you add to recipe. If you can’t find the spice, make your own mixture with the recipe for Homemade Tandoori Spice (recipe below).

** Tubs of crab meat are available near the fish counter in supermarkets.

*** Mini pappadams are small round crackers available in Indian groceries, fine food shops and some supermarkets. Sold in cylindrical tins, in various flavours.

Homemade Tandoori Spice
2 tsp peeled, finely grated fresh ginger root
2 tsp ground coriander
2 tsp cumin
2 tsp paprika
Pinch cayenne

Directions

Step 1: Heat oil in a frying pan on medium heat, then add onion, tandoori spice, garlic and salt. Cook, stirring, until onion is softened. Be careful not to scorch spice. Remove from heat. Stir in crab. Transfer to bowl.

Step 2: Stir in radish, mango, lime zest and juice, vinegar and parsley. Add teaspoon more oil to help spices coat mixture, if necessary. Chill until serving time. Spoon into 10-12 small dishes, plates or cups. Sprinkle with toasted coconut just before serving. Serve with a few mini pappadams or flatbread shards in each dish.

Homemade Tandoori Spice

Step 1: Mix all ingredients in a small dish. Use entire amount in the Crab Tandoori salad (above).

Photographer:
Donna Griffith
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