Crab Lollipops

Instructions

1. 1

   Prepare the Base Mixture

   • In a large mixing bowl, combine the boiled, peeled, and smoothly mashed potatoes with the picked crab meat. Ensure the crab meat is patted dry to remove any excess moisture.
   • Set the bowl aside.
2. 2

   Sauté Aromatics and Spices

   • Heat 1 tablespoon of oil in a small pan over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
   • Stir in the turmeric powder, Kashmiri red chili powder, and garam masala. Sauté for 30 seconds until fragrant.
3. 3

   Combine and Cool the Mixture

   • Transfer the sautéed onion-spice mixture into the bowl with the potato and crab meat.
   • Add the chopped coriander leaves, fresh lime juice, and salt.
   • Gently mix everything together until well combined, being careful not to break up the crab meat too much.
   • Allow the mixture to cool completely. For best results, cover and chill in the refrigerator for 20-30 minutes. This makes it easier to shape.
4. 4

   Shape and Coat the Lollipops

   • Once the mixture is chilled and firm, divide it into 12 equal portions.
   • Take one portion and mold it firmly around the base of a cleaned crab claw, shaping it into a compact lollipop or cutlet.
   • Spread the rava (semolina) on a flat plate.
   • Carefully roll each shaped lollipop in the rava, ensuring an even coating on all sides. Gently press the rava onto the surface.
5. 5

   Shallow Fry to Perfection

   • Heat the remaining oil for shallow frying in a wide, heavy-bottomed pan over medium-high heat. The oil should be about 1/2 inch deep.
   • To test if the oil is ready, drop a pinch of the rava coating; it should sizzle immediately.
   • Carefully place the coated lollipops in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the lollipops from the pan and place them on a wire rack or paper towels to drain excess oil.
6. 6

   Serve Hot

   • Arrange the hot Crab Lollipops on a serving platter.
   • Serve immediately with a side of mint-coriander chutney, tamarind sauce, or a simple tomato ketchup.