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| Photo/ckbell |
Aloha! Are you thinking of having a Spring Luau? If so, this Hawaiian Crab Salad is a colorful and scrumptious addition. If you want to go all out, decorate the serving platter with leafy greens, individual orchids, or cherry tomatoes cut in half. Crab salad can be prepared ahead of time and stored in the refrigerator, saving you time and stress.
I found this recipe for Hawaiian Crab Salad in Linda Page's terrific cookbook Cooking for Healthy Healing.
This dish has all the health benefits of the typical salad, but none of the boredom.
This dish has all the health benefits of the typical salad, but none of the boredom.
This recipe makes 4 salads.
Hawaiian Crab Salad
Ingredients- 3 Ripe Papayas
- 1 lb. Fresh lump or King Crab Meat, in chunks
- 3/4 cup chopped scallions
- 1/3 cup lemon/lime yogurt
- 1 tsp curry powder
- 1 cup bulgur or kasha
- 2 cups boiling water
Preparation
1) Peel, seed, and chop 3 ripe papayas. Mix with crab meat and chopped scallions. Cover and chill.
1) Peel, seed, and chop 3 ripe papayas. Mix with crab meat and chopped scallions. Cover and chill.
2) Mix in a bowl with 1/3 cup lemon/lime yogurt, and 1 tsp curry powder.
3) Pour 2 cups boiling water over 1 cup bulgur or kasha. Let sit 1 hour until water is absorbed. Drain off excess water. Fluff and add to crab mixture, tossing gently. Serve in lettuce cups.
For more party ideas, check out Top Party Ideas and The Hawaiian Luau.
