Malabar Crab Salad
15 Min

Malabar Crab Salad

This salad brings the essence of South Indian flavors into the bowl. Fresh jumbo crab combined with yogurt gives it a delicious tang, the sweet mango on top balances the savory flavors of the crab and yogurt and the avocado adds even more creaminess. The kari leaves and coconut add a touch of coastal flavors. Serve this salad over a bunch of marinated greens or along with sliced cucumbers for a light snack. It can be made ahead of time and will stay fresh for up to 4 to 6 hours.
Share this recipe
Cook Time

15 Minutes



Step 1
In a mixing bowl, gently combine the crabmeat with salt, yogurt and lemon juice. Place in a serving bowl and sprinkle chili powder on top.
Step 2
Cut the avocado into small wedges and arrange over the crabmeat. Dice the mango into tiny cubes and place over the avocado. Top with grated fresh coconut.
Step 3
Heat the olive oil just slightly and pop the mustard seeds and kari leaves. Take it off the heat and immediately pour this over the crabmeat, avocado, mango, and coconut mixture.
Step 4
Refrigerate the bowl until ready to serve. It will keep for up to eight hours. Serve with lettuce leaves, cucumber, or warm toast.

8 ounces jumbo crabmeat 

1/2 teaspoon sea salt

2 tablespoons plain whole-milk yogurt

Juice of half lemon

Pinch of red chili

2 tablespoons olive oil

1/2 teaspoon black mustard seeds

8 to 10 kari leaves

2 tablespoons grated fresh coconut

Half a mango

Half a small avocado

Garnish: lettuce leaves, cucumber, or warm toast

15 Min


Save yourself the trip to a restaurant and cook up these dishes at home!