During my time at a previous workplace, I was asked to design a distinctive starter for a team
get-together—one that revolved around an ingredient I rarely worked with: crab.
Instead of approaching crab in its usual avatar, I decided to rethink its form. Why stay within the
boundaries of traditional preparations like Kankra Kosha or Kankrar Jhaal when the flavours
could be transformed into something playful and contemporary? That shift in thinking led to the
idea of turning those familiar tastes into a crisp, bite-sized starter—almost like a cutlet, but with
character.
I tested the concept and shared it with my colleagues, and the response was far beyond what I
expected. So I included it in my Cloud Kitchen’s menu.
Ingredients
Crab claws of 8 big crabs (boiled)
Boiled crab flesh 1 cup
Bread slice 1 (coarsely powdered)
Garlic pods (chopped)
Mayonnaise 3 table spoon
Ginger–garlic paste ¼ teaspoon
Red chilli powder ¼ teaspoon
Pepper powder ¼ teaspoon
Lime juice ½ teaspoon
Egg 1 whole (beaten with salt & pepper to taste)
Bread crumbs 1 cup
Oil For deep frying
Salt To taste
Method
- Heat 2 tablespoons of oil in a non-stick kadai. Add crab flesh, chopped garlic, mayonnaise,
bread powder, ginger–garlic paste, red chilli powder, pepper powder, and salt. - Sauté well until all flavours blend evenly.
- Remove from heat, add lime juice, mix well, taste, and adjust seasoning. Allow the mixture to
cool completely. - Shape the mixture into equal-sized oval balls. Dip each ball into the beaten egg.
- Roll the balls in bread crumbs. Fix each ball onto a crab claw and gently shape it into a
lollipop form. - Heat oil for deep frying. Fry the crab lollipops in batches of 2–3 at a time over medium heat.
- Deep fry for 2–4 minutes until golden brown. Drain excess oil and serve hot with tomato
ketchup.
