Crab Lollipop

Instructions

1. 1

   Prepare the Filling

   • Boil, peel, and mash the potatoes until smooth and free of lumps. Ensure the mash is dry; let it cool completely.
   • Heat 1 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until fragrant.
   • Stir in the turmeric powder, Kashmiri red chili powder, and garam masala. Cook for 30 seconds.
   • Remove the pan from the heat. In a large mixing bowl, combine the cooled mashed potatoes, the sautéed onion mixture, picked crab meat, chopped coriander leaves, lime juice, and salt. Mix gently but thoroughly.
2. 2

   Shape the Lollipops

   • Divide the crab mixture into 12 equal portions.
   • Lightly oil your palms to prevent sticking. Take one portion of the mixture and flatten it slightly.
   • Place a crab claw in the center, ensuring the pincer end sticks out.
   • Carefully mold the mixture around the meaty part of the claw, forming a compact teardrop or round shape. Make sure it is sealed well around the claw.
   • Repeat with the remaining mixture and claws. Arrange the shaped lollipops on a plate.
3. 3

   Coat for Frying

   • In a shallow bowl, whisk the all-purpose flour with water to form a smooth, thin slurry, similar to a crepe batter consistency.
   • Spread the breadcrumbs evenly on a separate flat plate or tray.
   • Holding a lollipop by its claw, dip it into the flour slurry, allowing any excess to drip off.
   • Immediately roll the coated lollipop in the breadcrumbs, pressing gently to ensure an even and complete coating.
   • Place the coated lollipops back on the plate. For best results, refrigerate them for 15-20 minutes to help the coating set.
4. 4

   Deep Fry to Perfection

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat to about 180°C (350°F). To test, drop a breadcrumb in; it should sizzle and turn golden quickly.
   • Carefully slide 3-4 lollipops into the hot oil at a time, avoiding overcrowding the pan.
   • Fry for 3-4 minutes, turning them gently, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the lollipops from the oil and place them on a wire rack or paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Crab Lollipops hot with a side of Goan Recheado mayonnaise, sweet chili sauce, or a fresh mint-coriander chutney.