Jamaican Crab Salad Composee Recipe

Summary

Preparation Time20 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Plain non fat yogurt1⁄2 Cup (8 tbs)
 Garlic1⁄2 Teaspoon, minced
 Lime zest1 1⁄2 Teaspoon, finely grated
 Lime juice2 Tablespoon
 Paprika1⁄8 Teaspoon
 Eggs6 , hard-cooked (3 Packages)
 Mayonnaise1⁄3 Cup (5.33 tbs)
 Curry powder1 Tablespoon (Best Quality)
 Mango1 Tablespoon, finely chopped (Chutney)
 Crabmeat8 Ounce, picked over for shell and cartilage (Jumbo Lump)
 Mixed salad greens2 Cup (32 tbs), rinsed and dried (Preferably Mesclun, Baby Lettuces)
 Lime garlic vinaigrette2 Tablespoon
 Banana1 , thinly sliced on the diagonal
 Chives2 Tablespoon, finely snipped (For Garnish)

Nutrition Facts

Serving size

Calories 374 Calories from Fat 221

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 386.6 mg

Sodium 624.2 mg26%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.8 g11.4%

Sugars 8.6 g

Protein 22 g44.5%

Vitamin A 24.6% Vitamin C 55.6%

Calcium 15% Iron 20.9%

*Based on a 2000 Calorie diet

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.
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