Preparation info

  • Serves

    5 to 6

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

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 v