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Balmy Crab Salad



  1. 1/2 cup plain nonfat yogurt
  2. 1/2 teaspoon minced garlic
  3. 1 1/2 teaspoons finely grated lime zest
  4. 2 tablespoons fresh lime juice
  5. 1/8 teaspoon sweet paprika
  6. 6 hard-cooked eggs
  7. 1/3 cup mayonnaise
  8. 1 tablespoon best-quality curry powder
  9. 1 tablespoon finely chopped mango chutney
  10. 8 ounces jumbo lump crabmeat, picked over for shell and cartilage
  11. 2 cups mesclun, rinsed and dried
  12. 2 tablespoons Lime-Garlic Vinaigrette
  13. 1 medium ripe banana, thinly sliced on the diagonal
  14. 2 tablespoons finely snipped fresh chives, for garnish
  1. To make the yogurt dressing for the crab, combine the yogurt, garlic, lime zest, 1 tablespoon of lime juice and the paprika in a food processor and process until smooth. Remove to a bowl until ready to use.
  2. Halve the hard-cooked eggs lengthwise. Remove the yolks and finely chop them; set aside the whites. In a bowl, mix together the egg yolks, mayonnaise, curry powder and chutney. Spoon the mixture into the egg white halves and set aside, loosely covered.
  3. In a bowl, toss the crabmeat with 1/4 cup of the yogurt dressing. (Reserve the rest of the dressing for another use.)
  4. To assemble the salad, toss the mesclun with the Lime-Garlic Vinaigrette and arrange it on 4 dinner plates. Spoon the dressed crab on top of the greens.
  5. Toss the banana slices with the remaining 1 tablespoon of lime juice. Alternate the stuffed eggs (3 halves per person) and banana slices around the greens and crab. Sprinkle the salads with the snipped chives and serve.