Keralan Crab with Currimbhoy Salad

Flavorful Keralan-style crab sautéed with coconut and spices, served alongside a creamy egg and lettuce salad with homemade mayonnaise.

Seafood High Protein Spicy Salad Crab Kerala

Estimated Nutrition

Calories

645.1

kcal / serving

2580.4 kcal total

Carbs

16.1g

per serving

64.2 g total

Fat

54.6g

per serving

218.4 g total

Protein

25.7g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

0.5

tsp

Dijon Mustard

Dairy

piece

Egg Yolk

free-range

piece

Egg

hard boiled, roughly chopped

Fruits

Coconut

fresh, grated

0.5

piece

Lime

juice only

GrainsCereals

slice

White Bread

thin slices cut into cubes

NutsSeeds

Mustard Seed

clove

Garlic

finely chopped

piece

Curry Leaves

finely shredded

0.5

tsp

Red Chili Powder

0.25

tsp

Turmeric

ground

tbsp

Coriander

fresh leaves, roughly chopped

clove

Garlic

finely chopped for salad

tbsp

Coriander

leaves, roughly chopped for salad

OilsFats

Sunflower Oil

for Keralan crab

150

Rapeseed Oil

for mayonnaise

Olive Oil

for bread

Seafood

200

Crabmeat

white, picked and shell removed

Vegetables

2.5

Ginger

peeled and finely chopped

piece

Green Chilli

chopped

piece

Red Chilli

dried, soaked, drained and finely sliced

piece

Shallot

small, finely chopped

piece

Plum Tomato

seeds removed, finely chopped

250

Cos Lettuce

cut into 2.5cm pieces

Admirably

Keralan Crab with Currimbhoy Salad

Ingredients

Method