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Balmy Crab Salad

  • Servings: 4

Plus: More Seafood Recipes and Tips

KEY: Spring, Summer, Mother's Day, Salads, Fast, No-Cook, Dinner, Lunch

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Ingredients

  • 1/2 cup plain nonfat yogurt
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons finely grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon sweet paprika
  • 6 hard-cooked eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon best-quality curry powder
  • 1 tablespoon finely chopped mango chutney
  • 8 ounces jumbo lump crabmeat, picked over for shell and cartilage
  • 2 cups mesclun, rinsed and dried
  • 2 tablespoons Lime-Garlic Vinaigrette
  • 1 medium ripe banana, thinly sliced on the diagonal
  • 2 tablespoons finely snipped fresh chives, for garnish

How to make this recipe

  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.
Contributed By Published June 1998

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