Crab Malabar

• 1 lb cooked crab meat, fresh or frozen and thawed (use Alaska King crab meat if available)
• 3 Tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 - 3 cloves garlic, finely chopped
• 2 teaspoons paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon fennel seeds, crushed
• 1/4 - 1/2 teaspoon cayenne pepper, or to taste
• 3 cups coarsely diced fresh tomatoes
• Salt to taste
• 2 scallions (spring onions), green and white parts, finely chopped
• Lettuce leaves for garnish
• Chopped cilantro (coriander leaves) for garnish

Instructions:
Pick over the crab meat and cut into 1-inch pieces. Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not brown. Add the garlic and cook 1 minute. Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes. Add 1 cup of the tomatoes. Lower the heat and simmer covered for 15 minutes. Remove from the heat and gently fold in the crab meat. Cover and refrigerate for 2 to 3 hours. Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions. Serve on a bed of lettuce, garnished with the chopped cilantro.
Serves 6 to 8 as an appetizer.