Crab Salad

There’s nothing like a good mayonnaise—homemade if possible—to hold crab together in a salad with other ingredients; but I’m always looking for ways to pare down fat without compromising taste, so we tend to have half mayonnaise-half yogurt dressings or sometimes just yogurt with a drizzle of olive oil.

Serve this salad as a first course or light lunch with lightly dressed greens, or as an hors d’oeuvre, with at least two big leaves per person of butter lettuce or another suitable variety, offered separately so that everyone can make their own crab-salad wraps.


  • 2 to 3 cups crabmeat (about 1 pound), picked over
  • 1 cup mayonnaise, or ½ cup each mayonnaise and yogurt, or 1 cup yogurt plus
  • 2 to 3 tablespoons olive oil
  • 2 to 4 fresh green or red chiles, finely chopped
  • 2 to 3 green onions, finely chopped, tops included
  • ½ to 1 cup chopped fresh coriander (cilantro), tender stems and leaves, to taste
  • Salt to taste
  • ½ to 1 cup finely diced hard ripe mango (optional)
  • ½ to 1 cup seedless cucumber in small cubes (optional)


  • Lightly toss the crab with the mayonnaise, chiles, green onions, fresh coriander, salt to taste, and the mango and cucumber if you like. Serve with a garnish of avocado.