15 Min
GF
NF
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.
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.
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Cook Time
15 Minutes
Serves
3
Directions
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.
Ingredients
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.
Notes & Variations
Tags:
15 Min
GF
NF
Tags:
15 Min
GF
NF
CALLING ALL CRAB LOVERS.
Save yourself the trip to a restaurant and cook up these dishes at home!
NOTHING TO BE CRABBY ABOUT
