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Jamaican Crab Salad Composee

world.food's picture
Ingredients
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Garlic 1⁄2 Teaspoon, minced
  Lime zest 1 1⁄2 Teaspoon, finely grated
  Lime juice 2 Tablespoon
  Paprika 1⁄8 Teaspoon
  Eggs 6 , hard-cooked (3 Packages)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Curry powder 1 Tablespoon (Best Quality)
  Mango 1 Tablespoon, finely chopped (Chutney)
  Crabmeat 8 Ounce, picked over for shell and cartilage (Jumbo Lump)
  Mixed salad greens 2 Cup (32 tbs), rinsed and dried (Preferably Mesclun, Baby Lettuces)
  Lime garlic vinaigrette 2 Tablespoon
  Banana 1 , thinly sliced on the diagonal
  Chives 2 Tablespoon, finely snipped (For Garnish)
Directions

GETTING READY
1. Peel hard-boiled egg and cut lengthwise into half.
2. Remove and chop yolk finely.
3. Keep aside the whites.

MAKING
4. In a large mixing bowl, put together the egg yolks, mayonnaise, curry powder, and chutney; mix well.
5. In a food processor, blend together yogurt, garlic, lime zest, 1 table-spoon of the lime juice, and the paprika.
6. In another mixing bowl, toss crabmeat and ΒΌ cup yogurt mixture.
7. Transfer the dressing to a cup and keep aside.
8. Fill the egg white halves with the yolk mixture; stuff loosely and keep aside.
9. In another mixing bowl, toss the salad greens with vinaigrette.
10. Toss the banana slices with the remaining tablespoon of lime juice.

FINALISING
11. In 4 dinner plates, center the tossed salad greens.
12. Top greens with dressed crab evenly.
13. Alternate the stuffed eggs, 3 halves in each plate and banana slices around the greens and crab.
14. Garnish with snipped chives.

SERVING
15. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Main Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Healthy
Ingredient: 
Crab
Preparation Time: 
20 Minutes
Servings: 
4

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