Curried Crab Salad
Elevate your seafood game with this irresistible Curried Crab Salad—a perfect blend of sweet, tangy, and mildly spiced flavors. Made with tender, fresh lump crab meat, this no-cook recipe comes together in just 20 minutes, making it a quick yet luxurious option for lunch, dinner, or elegant entertaining. The creamy dressing combines mayonnaise, Greek yogurt, curry powder, and a touch of honey and lime juice, offering a delightful balance of richness and zest. Crisp celery, vibrant red bell pepper, and a sprinkle of fresh cilantro add refreshing crunch and herbaceous notes, while optional red pepper flakes provide a gentle kick. Serve this chilled crab salad atop butter lettuce leaves for a light, healthy meal or on crackers for a sophisticated appetizer. Whether you’re hosting a summer soirée or simply craving gourmet seafood, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 pound Fresh lump crab meat
- 0.333 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 teaspoon Curry powder
- 2 tablespoons Fresh lime juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 cup Celery, finely diced
- 0.25 cup Red bell pepper, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Optional: Red pepper flakes or cayenne pepper
- 6 pieces Butter lettuce leaves or large crackers for serving
Instructions
Gently pick through the lump crab meat to remove any shells or cartilage. Be careful not to break up the crab meat too much.
In a medium-sized mixing bowl, whisk together the mayonnaise, Greek yogurt, curry powder, lime juice, honey, and Dijon mustard until smooth and well combined.
Add the celery, red bell pepper, and cilantro to the bowl. Mix well to evenly coat the vegetables in the curried dressing.
Fold in the crab meat carefully to avoid breaking it apart. Stir just until the dressing coats the crab meat evenly.
Season the crab salad with salt, black pepper, and optional red pepper flakes or cayenne pepper for a spicier kick. Taste and adjust seasonings as needed.
Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Serve the curried crab salad on top of butter lettuce leaves for a light, refreshing meal, or spoon onto large crackers for an elegant appetizer.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.3 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2361 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
