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Crab and Ginger Salad

Try this seafood recipe by Christine Manfield, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • 1 tbsp vegetable oil

  • 1 tsp brown mustard seeds

  • ½ tsp fennel seeds

  • 2cm piece ginger, sliced into julienne strips

  • 4 garlic cloves, finely sliced

  • 50g onion, finely sliced

  • 2 tsp small green chillies, finely sliced

  • ½ tsp ground turmeric

  • 1 tsp black pepper, freshly ground

  • ½ tsp garam masala

  • 2 tbsp curry leaves

  • 200g crab meat, freshly picked

  • 1 tomato, diced

  • 20ml lemon juice, freshly squeezed

  • 1 tsp salt


  • 1.

    Heat the oil in a frying pan and add the mustard and fennel seeds over high heat.

  • 2.

    When the seeds crackle, add the ginger, garlic and onion.

  • 3.

    Sauté until the onion is translucent.

  • 4.

    Add the chilli, turmeric, pepper, garam masala and curry leaves. Mix well.

  • 5.

    Working quickly, add the crabmeat and tomato and toss over high heat to coat the crab with the masala base. Take care that the mixture is not mashed.

  • 6.

    Add the lemon juice and salt and toss to combine. Serve immediately.


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