Best 5 Curry Crab Salad Recipes

Are you craving a delightful and flavorful dish that combines the richness of crab with the aromatic essence of curry? Look no further! Welcome to the culinary adventure of discovering the perfect recipe for curry crab salad. This tantalizing salad is a harmonious blend of fresh crab meat, aromatic spices, and crisp vegetables, all enveloped in a creamy and tangy curry-based dressing. Get ready to embark on a journey of flavors and textures as we explore the best recipe to create an unforgettable curry crab salad that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY CRAB SALAD

Curry Crab Salad image

Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.

Provided by Kittencalrecipezazz

Categories Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped celery
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon curry powder
1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)

Steps:

In a bowl mix all ingredients.
Let sit in fridge for 3 or more hours before using to blend flavors.

CURRIED CRAB SALAD LETTUCE CUPS

Curried Crab Salad Lettuce Cups image

These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 12 lettuce cups

Number Of Ingredients 10

Ingredients

1/3 cup mayonnaise
2 teaspoons fresh lime juice, plus wedges for serving
1 teaspoon Madras curry powder
8 ounces jumbo lump crabmeat, picked over
1 Persian cucumber, seeded and finely diced
1/4 cup chopped fresh cilantro
1 1/2 Fresno chile peppers (1 seeded and finely diced and 1/2 sliced into thin rounds)
2 scallions, thinly sliced
Kosher salt
12 leaves Little Gem lettuce

Steps:

Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.

CRUNCHY CRAB SALAD

Crunchy Crab Salad image

In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. "It's super simple to make and has a unique taste that's delicious," she assures.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 package (10 ounces) frozen peas, thawed
1 cup chopped celery
1 small onion, chopped
3/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon curry powder
1 can (3 ounces) chow mein noodles
1/2 cup slivered almonds

Steps:

In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds.

Nutrition Facts : Calories 400 calories, Fat 31g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

CURRIED CRAB AND WATERMELON SALAD WITH ARUGULA

Curried Crab and Watermelon Salad With Arugula image

Make and share this Curried Crab and Watermelon Salad With Arugula recipe from Food.com.

Provided by xtine

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons granny smith apples, finely chopped
1 tablespoon onion, finely chopped
1 1/2 teaspoons mild curry powder
1 pinch saffron thread, crumbled
1 teaspoon water
1/2 cup mayonnaise
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
salt & freshly ground black pepper
1 lb lump crabmeat, picked over
4 slices watermelon, half inch thick, rind removed
2 tablespoons fresh lime juice
1 teaspoon fresh lime juice
1 bunch arugula, washed and dried

Steps:

In a small saucepan, heat 1 tablespoon of the olive oil until shimmering. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, about 5 minutes. Remove from the heat and stir in the water; let cool.
Scrape the onion-curry mixture into a food processor. Add the mayonnaise and process until smooth. Transfer the curried mayonnaise to a medium bowl, add the cilantro and mint. Gently fold the crabmeat into the curried mayonnaise and season with salt and pepper.
Cut each slice of watermelon into triangles and transfer to plates. Season the watermelon with salt and pepper and sprinkle with 1 teaspoon lime juice. Mound the crab salad on top of the watermelon triangles.
In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of olive oil and season with salt and pepper. Place on top of the crabmeat and serve.

Nutrition Facts : Calories 422.8, Fat 21.9, SaturatedFat 3.1, Cholesterol 93.7, Sodium 641.3, Carbohydrate 31.8, Fiber 1.7, Sugar 20.3, Protein 27.5

CURRIED CRAB MEAT AND MUSHROOM SALAD

Curried Crab Meat and Mushroom Salad image

Categories Salad Mushroom No-Cook Quick & Easy Crab Curry Gourmet

Yield Serves 8

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise
4 teaspoons curry powder, or to taste
2 teaspoons minced fresh tarragon, or to taste, plus tarragon sprigs for garnish
1 1/2 pounds king crab meat, picked over
1/2 pound small white mushrooms, sliced thin
4 tablespoons fresh lemon juice
6 ribs of celery, cut into matchsticks and soaked in a bowl of ice and cold water for about 20 minutes

Steps:

In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

Tips:

Choose fresh, high-quality crab meat. This will make all the difference in the flavor of your salad.
Use a variety of vegetables. This will add color, texture, and flavor to your salad. Some good options include celery, cucumber, onion, bell pepper, and corn.
Make your own mayonnaise. It's easy to do and tastes much better than store-bought mayonnaise.
Season your salad to taste. Use a combination of salt, pepper, lemon juice, and herbs to create a flavorful dressing.
Serve your salad immediately. Crab salad is best eaten fresh.

Conclusion:

Curry crab salad is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover crab meat, and it can be served as an appetizer, main course, or side dish. If you're looking for a new and exciting way to enjoy crab, give curry crab salad a try. You won't be disappointed!