Balmy Crab Salad

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  • 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


  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.

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