curry crab salad

i found this recipe by ina garten for a crab strudel and it looked really interesting. but since puff pastry isn’t very healthy, i thought i’d just make the crab salad. i’m glad i did!

the curry kick in the crab salad was wonderful and the salad over crackers gives a nice crunch. it’s a great appetizer so give it a try!

Ingredients

  • 2 tablespoons unsalted margarine from a tub – or –
    2 tablespoons extra virgin olive oil
  • 3 scallions, chopped
  • 3 garlic cloves, minced
  • 1-1/2 tablespoon curry powder
  • 1 pound lump crabmeat, drained and picked to remove shells
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 lime, juiced
  • 1/2 teaspoon ground black pepper
  • 18 unsalted multigrain or whole wheat crackers – or –
    8 pieces of toasted semolina or hero bread

Preparation

Heat 2 tablespoons margarine in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.

Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.

Enjoy over unsalted crackers or toasted bread.

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original recipe from Barefoot Contessa: Crab Strudel

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