Vegetarian recipe ideas
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Heat the coconut oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened. Add the garlic, ginger, cumin and mustard seeds, and cook for another minute. Remove from the heat and cool slightly before gently folding in the crab and mayo to evenly combine. Season to taste. Spoon the mixture into four small ramekins or teacups and level with the back of the spoon.
Melt the butter in a small pan over a low heat, then tip in the turmeric, garam masala and a pinch of salt. Pour the melted butter over the crab mixture to cover, then chill until needed. Will keep chilled for three days.
For the salad, whisk together the yogurt, lemon juice and curry powder in a bowl with some seasoning. Add the lettuce, raisins, apple and coriander, then fold everything together.
Serve the potted crab with a pile of the salad and crusty bread, toasts or crackers alongside.
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