This dish is delicious accompanied by jasmine rice and lightly pickled vegetables. Garnish with lime wedges and herb sprigs.\n

Lettuce with Hot Curried Crab Fondue

Ingredient Description:

1 lb. cooked lobster meat

2 tsp.s light sesame oil

4 shallots, minced

2 tsp.s ginger, minced

4 cloves garlic, minced

1 medium carrot, finely diced

1 sweet pepper, finely diced

2 tsp.s green curry paste

1/2 tsp. turmeric powder

1 qt. whole milk yogurt

1 lb. fresh cooked crabmeat

1 bunch cilantro leaves

To prepare the curried crabmeat, heat a 2-1/2 qt. Calphalon saucepan over medium-high heat. When the rim of the pan is hot-to-the-touch, add the sesame oil, shallots, ginger, and garlic. Cook for 2 to 3 minutes, until lightly caramelized (golden brown and aromatic).
Add carrot and peppers and continue cooking for 1 to 2 minutes.
Add curry paste and turmeric. Cook and stir an additional minute, until well blended and fragrant.
Lower heat and stir in the yogurt. Bring this mixture barely to a boil and add the crabmeat. Stir in cilantro. Season with salt and pepper and transfer to a Calphalon fondue pot.
To serve, skewer a chunk of lobster on a fondue fork and dunk it into the curried crab sauce.