Ingredients for Curried Crab Salad
- Lump Crabmeat
- Cooked Rice
- 1 tablespoon curry powder
- ½ cup mayonnaise
- ¼ cup sour cream
- Hard Boiled Eggs
- Fresh Lemon Juice
- ¼ teaspoon salt (plus a pinch for the dressing)
- 2 tablespoons chopped fresh chives
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Curried Crab Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Curried Crab Salad
- Cook 1 cup of rice according to package directions. Set aside to cool.
- In a medium bowl, gently combine 1 ½ pounds cooked crab meat and the cooled rice.
- In a separate small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon curry powder, and a pinch of salt and pepper.
- Pour the curry mayonnaise mixture over the crab and rice mixture. Stir gently to combine.
- In a small bowl, gently toss ½ cup chopped hard-boiled eggs with 1 teaspoon lemon juice, ¼ teaspoon salt, and 2 tablespoons chopped fresh chives.
- Add the egg mixture to the crab salad and stir gently to incorporate.
- Serve immediately on fresh lettuce leaves. Garnish with extra chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
16g
Carbs
9g
