Growing up, sea food was abundant. Mom would cook fish every other day though the delicacies involving crab and shrimp were reserved for Sundays. Crab was knuckle-challengingly the juiciest sea meat and Mom would refine and perfect her broth technique with crab thrown in a pot over the years that neighbors would inquire of the aromatic meat masala used in our gravies for their vegetarian curries. Neither learnt the clan-sourced procedure nor the masala used for cooking crab. Last week, I was chatting up with a friend on how we have adapted our native recipes to foreign produce. Crab came up in the discussion. Both agreed that we dress up zealously even the cooked crab meat found in stores which is ready to eat in a cocktail meal. Why do we do that? Don't know. She even confessed that she once cooked a curry out of smoked salmon. The tickling aroma or bright color from our Indian background forces us to overdo in our kitchen the off-the-rack eatables here. Today, as I was wandering past the sea food aisle, I spotted plain and handpicked crab meat that came with a recipe booklet not marinated in any cocktail sauce. Why not try Indian-styled accompaniment? The objective is to transform that pale (though cooked) meat into a zesty mouthful. First, saute onion and ginger garlic paste in a pan. Add mango powder, garam masala, ras el hanout (Middle Eastern spice mix), salt, chilly powder. Separately, soak sliced avocado in lemon and salt mix. My Mom would probably be aghast at this improvisation in a foreign land of spiced crab meat fry, that too dubiously sourced from a tin, over her marinated and 2-hour long utterly delicious crab cooked in her iron pot from freshly caught haul. Then I might have to remind her that it is only an accompaniment foraged from the best memories of my childhood.