Gone are the hot summer months. So having crabs should not be a problem for a rainy Sunday lunch. (In case you did not know, crabs are heat generating, and therefore not a recommended diet in summers). Heres a recipe straight from the heart of Mangalore (Karnataka state, India).
For tempering 2 tsps ghee or oil A few curry leaves.
Preparation Wash and clean the crabs and cut into halves or as desired. Grind masala and fry well stirring all the time. Add ground masala in a liquid form (so that you have about 4 cups of a liquefied masala), salt to taste and stir and simmer well. Add crabs and simmer till done. Garnish with coriander leaves. Best had with neer dosa.
½ coconut- cut into thin pieces Ghee or oil for frying.
Method Soak the rice for two hours and powder it fine with a little water in the grinder. Mash the bananas and add to the rice. Melt the gur with a little water. Strain, cool and add to the rice along with the coconut pieces. Keep this batter aside for half an hour. Heat ghee in a kadai. Pour spoonfuls of the batter to make a perfect round. When one side is cooked, turn the neiappams quickly and fry for a minute under a medium flame. Put it on the tissue papers on a plate and you can have it hot.