500g of shredded cooked crab meat1 Tomato, chopped
1 small onions, chopped
2 cloves of garlic, chopped
Samll bunch of spring onions, chopped
Small bunch of fresh cilantro, chopped
4 eggs, separated
1 cup of grated coconut meat
200g of fresh peas
300ml of coconut milk
Olive oil
3 table spoons of flour
Salt
Pepper
1. Preheat your oven to 200 oC
2. In a heavy pan add a good glug of oil and sauté the onions until soft and golden brown.
3. Add the tomato, spring onion, garlic, cilantro, tsp of salt, pepper and sauté some more. Before Adding your crab meat and grated coconut and stir well.
5. Now pour the coconut milk over the cooking crab meat. Cover with a lid and cook until the liquid has reduced.
6. Meanwhile beat your egg whites, with a pinch of salt until they peak. Now fold in your egg yolks and flour until you have a smooth batter.
7. Turn down the heat on the cooking crab mix, pour about third of your prepared batter over the reduced crab and stir well with a wooden spoon.
8. Brush a little oil on the bottom of a deep baking dish. Pour in the crab mixture, cover with the remaining two thirds of egg batter and garnish the top by floating a few slices of tomato and onion on the surface
9. Place in the oven for 15 to 20 minutes or until the surface is golden brown.