Fried Crab Meat (Taleli Sandh)
A classic Parsi seafood delicacy where tender, extracted crab meat is transformed into a crispy, golden-fried treat. The sweet, succulent meat is carefully removed from the shell, seasoned with aromatic spices, and pan-fried to create a delightful textural contrast between the crisp exterior and soft interior. This method, traditionally used for prawns (kalmi), works exceptionally well with crab, offering a rich and satisfying appetizer or side dish.
Ingredients
- 10 ounces Crab meat (cooked and extracted) (Originally '25 tolas' (approx 290g). Can use lump crab meat or extract from fresh crabs.)
- 1 tablespoon Ginger-garlic paste (Quantity estimated for marinade.)
- 1/2 teaspoon Turmeric powder (Quantity estimated for marinade.)
- 1 teaspoon Red chili powder (Quantity estimated for marinade. Adjust to taste.)
- 1 teaspoon Salt (Quantity estimated. Adjust to taste.)
- 1 tablespoon Lemon juice (Quantity estimated for marinade.)
- 1/2 cup Semolina (Rava) or Rice Flour (For coating. Quantity estimated.)
- 4 tablespoons Oil or Ghee (For shallow frying. Quantity estimated.)
Instructions
- 1If using fresh crabs or joints ('Sandh'), boil them until cooked. Break the shells carefully and extract the meat. Cut the extracted meat into chunks approximately the size of large prawns ('sweet kalmi'). You should have about 10 ounces (25 tolas) of meat.
- 2In a bowl, mix the crab meat with ginger-garlic paste, turmeric powder, red chili powder, salt, and lemon juice. Ensure the pieces are evenly coated with the spices.
- 3Dredge each piece of spiced crab meat in semolina or rice flour to coat lightly. Heat oil or ghee in a frying pan over medium heat. Shallow fry the pieces until they are golden brown and crisp on all sides. Serve hot.
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