Crab Xec Xec

Inspired by a new restaurant, Mitasha which I tried in Davorlim, I decided to work on a rustic but authentic sea Crab dish, to test my hand at the cuisine of my mother land, Goa. And yes, it too can be made in just 5 easy steps! A blend of roasted spices, with grated coconut & chillies.. The aroma just fills the whole room!!



For the Masala 

Kashmiri chilli – 5no.

Cloves – 8no.

Black pepper corns – 12no.

Mace – 1 flower

Cinnamon – 1/2 inch stick

Star anice – 1no.

Poppy seads – 1/2 tsp

Rice – 1/2 tsp

Tamarind – 1tbsp

Curry leaves – 6no.

Bayleaf – 1no.

Grated coconut – 1 cup

Coconut milk – 1/2 cup

Ginger – 1 inch

Garlic – 5 cloves

Onion – 1/2 sliced

Onion chopped – 1/2no.

Garlic – 4 cloves

Sea Crabs – 2no.


  1. Collect all your ingredients to form your mise en place before you get started.
  2. Roast all the dry masala ingredients & grated coconut in a hot pan, tossing continuously till golden brown. Once you achieve the colour, take the pan off the flame & cool the spices down. Once cool, blend the roasted spice mix in a stone grinder if possible to obtain the best possible flavor. Once the paste is light & fluffy, remove & store in a cool place.
  3. Wash, clean & dry the sea crabs. Cut them into two and sprinkle some salt while giving it a good toss.
  4. To a hot pan, add some oil & saute the garlic & chopped onions. Combine the masala with a cup of water & bring the gravy to a simmer. Once simmering, gently immerse the crab & poach them for about 10 min.
  5. Voila!  Serve with salad, a wedge of lime & fresh pao!!
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