Balmy crab salad
Indulge in the refreshing flavors of balmy crab salad made with succulent crab meat, crisp vegetables, and zesty dressing. Perfect for a light and flavorful meal!
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
- 230g 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
Instructions:
- Prepare the yogurt dressing for the crab by blending together the yogurt, minced garlic, lime zest, 1 tablespoon of lime juice, and paprika in a food processor until a smooth consistency is achieved. Transfer the mixture to a bowl for later use.
- Cut the hard-boiled eggs in half lengthwise. Take out the yolks and chop them finely; keep the whites aside. Combine the finely chopped egg yolks with mayonnaise, curry powder, and chutney in a bowl. Fill the egg white halves with this mixture and cover loosely.
- Mix 1/4 cup of the yogurt dressing with the crabmeat in a bowl. Save the remaining dressing for a different dish.
- To put together the salad, coat the mesclun greens with the Lime-Garlic Vinaigrette and place them on 4 dinner plates. Add the dressed crab on top of the greens.
- Coat the banana slices with the remaining 1 tablespoon of lime juice. Arrange the stuffed eggs (3 halves per person) and banana slices alternately around the salad. Sprinkle the salads with the snipped chives and serve.
Summary:
- Calories: 1504 kcal
- Fat: 104 g
- Protein: 82 g
- Carbs: 63 g
- Potassium: 1919 mg
- Magnesium: 193 mg