Balmy Crab Salad Recipe

Name: Balmy Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Remove to a bowl until ready to use.
3
Halve the hard-cooked eggs lengthwise.
4
Remove the yolks and finely chop them; set aside the whites.
5
In a bowl, mix together the egg yolks, mayonnaise, curry powder and chutney.
6
Spoon the mixture into the egg white halves and set aside, loosely covered.
7
In a bowl, toss the crabmeat with 1/4 cup of the yogurt dressing.
8
(Reserve the rest of the dressing for another use.)
9
To assemble the salad, toss the mesclun with the Lime-Garlic Vinaigrette and arrange it on 4 dinner plates.
10
Spoon the dressed crab on top of the greens.
11
Toss the banana slices with the remaining 1 tablespoon of lime juice.
12
Alternate the stuffed eggs (3 halves per person) and banana slices around the greens and crab.
13
Sprinkle the salads with the snipped chives and serve.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup plain nonfat yogurt, 1/2 teaspoon minced garlic, 1 1/2 teaspoons finely grated lime zest, 2 tablespoons fresh lime juice, and more.

Yes, Balmy Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balmy Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions