Jamaican Crab Salad Composee Recipe
Ingredients
| Yogurt - 1/2 cup, non- fat, plain | ||
| 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 | ||
| Mayonnaise | 1/3 Cup (16 tbs) | |
| Best-quality curry powder - 1 tablespoon | ||
| Mango | 1 Tablespoon, finely chopped | |
| Crabmeat - 8 ounces, jumbo lump, picked over for shell and cartilage | ||
| Mixed greens | 2 Cup (16 tbs) | |
| Lime-Garlic Vinaigrette - 2 tablespoons | ||
| Banana | 1 | |
| Chives | 2 Tablespoon, finley snipped | |
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 ¼ 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.
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 ¼ 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.
Chef
