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Curried Crab Salad Recipe
My 10 yr old is a huge fan of eating crabs in basically any style, any form and any variety. Luckily, getting fresh local crabs or crabmeat is never an issue where we live. It’s plentiful and relatively inexpensive. My Curried Crab Salad is a must when entertaining for brunch, so simple & super delicious to boot. This tasty spread can be served with assorted crackers, pita crisps, naan wedges or even made into a tasty sandwich/wrap or topped on crusty, toasted bread slices for bruschetta.
The quality of crabmeat is key here, so make sure you use the best available for absolutely delicious results. If you are unable to get jumbo lump crabmeat, feel free to make this dish using high quality canned tuna or even canned salmon (packed in water).
Fresh crabmeat is always sweet, delicious & wonderfully soft. So do take advantage & make the most of this tasty ingredient when it’s in season & available.
CURRIED CRAB SALAD
1 lb fresh lump crabmeat
½ cup mayonnaise, to taste
½ cup cream cheese – softened at room temperature
1-1½ tsp curry powder
1½ tbsp Major Grey Mango Chutney (or any variety with a spicy, sweet/sour flavor)
1 small celery stalk, finely chopped
½ cup red bell pepper, finely diced
½ cup green bell pepper, finely diced
¼ cup toasted sliced almonds
¼ cup golden raisins (optional)
½ cup finely chopped chives (or cilantro leaves)
juice of ½ lemon
salt & pepper, to taste
First, sort through the crabmeat to make sure it is completely shell free.
In a large mixing bowl, combine the mayonnaise with the cream cheese & mix well until smooth. Then add in the curry powder along with the mango chutney. Mix well to combine and then add in the vegetables (celery, red bell pepper & green bell pepper). Next, add in the almonds along with the raisins, chives, lemon juice, salt & pepper. Mix well and serve with naan or pita wedges, in a sandwich or wrap or with lettuce as a salad. Lastly, very gently – fold in the crabmeat until it is just incorporated with the other ingredients. Do not over mix.
For an economical version of this recipe, use imitation crabstick or surimi instead. You could also make this dish using cooked salmon if you like or a mix of cooked seafood.
For a spicier version, add you favorite chili sauce or chili paste for a real kick!
Content copyright © 2013 by Sadhana Ginde. All rights reserved.
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