Doing my usual “what’s in the refrigerator to create with” glance, I saw all the fixings in my mind for a Tropical Curry Crab Salad with Black Rice. With the recent heat wave we have been having either outside grilling or a huge salad would have to suffice and this one did not disappoint. It’s packed with good stuff like roasted peanuts, avocados, corn, black rice, red onion, bell peppers and more.
Crab is one of my favorite choices of seafood in a cold salad after shrimp. I am not a lobster guy, I find it too meaty, but the sweetness of the crabmeat is perfect here.
I guess avocados aren’t necessarily tropical, but since I had them, they were going in. They always lend a creaminess to a salad when everything is tossed together and are so good for you.
I had the black rice leftover from a previous meal. I like the nutty, chewiness of the rice. A papaya would be my fruit of choice and I’d tie it all together with a yogurt based curry dressing with lime juice and honey. Toss all the ingredients together and lay it all out on a bed of mixed salad greens. Easy, peasy, right? I was on my way!
I had just gotten back from Costco and these King Crab legs were ones I could not pass up. I got a pound and a half and got to work extracting the crab meat.
Taking some kitchen shears I snipped down the center of each leg and tried as best I could to keep the meat as close to whole as possible. This was some beautiful stuff.
In a small bowl I mixed together the yogurt, curry powder, lime juice, honey, salt and fresh cracked black pepper. A flavorful and easy dressing to pull together and with a little lime zest thrown in and this was perfect.
I should have done the French cutting technique called Supreme on the tangelo. This is where using a sharp paring knife trim the outer peel off the orange exposing the fruit. Cut all the white pith off and slice out each segment by cutting in towards the center of the fruit along the membrane walls. Remove the now supremed segments and there you have it.
But no, I was lazy and just peeled and cut it leaving the membrane on. Lazy, yes, hungry even more. Hence I tried to figure a way to incorporate the already cooked black rice I had from a previous dinner meal. Just trying to keep things simple here.
I diced up all my vegetables, had the fruit ready and mixed it all in a salad bowl. Refrigerated for a bit and tossed the salad one more time before serving.
Topping each salad with chopped fresh cilantro and roasted peanuts made for a great, healthy dinner on a hot night.
The crab chunks were coated in this delicious yogurt curry dressing and the lime juice with honey made for a perfect sweet and sour combination.
I scooped the black rice on the side for a little dramatic flair, but quickly mixed it all together.
The pops of papaya and tangelo were great and the crunch of bell peppers and corn had me going back for more.
Tropical Curry Crab Salad with Black Rice
- 3/4 cup plain yogurt
- 3 tbsp honey
- 1 tbsp curry powder
- 2 limes (plus zest of one)
- kosher salt
- fresh cracked black pepper
- 1 lb fresh crab meat
- 1/2 cup cooked black rice
- 1 avocado
- 1 papaya diced
- 1 tangelo or orange diced
- 1/2 red bell pepper diced
- 1/4 red onion diced
- 1 5 oz can of corn
- 1/2 cup chopped cilantro
- 1/4 cup roasted peanuts
- mixed salad greens
- In a small bowl whisk together the yogurt, honey, juice of 2 limes, the zest of one and the salt and pepper. Set aside.
- Extract the meat from the crab legs and set aside.
- Chop the vegetables and fruit, drain the corn, dice the avocado.
- In a large salad bowl toss together the fruit, vegetables, avocado, corn and pour dressing over to coat. Mix thoroughly and lay on a bed of mixed salad greens. Top with chopped cilantro and peanuts. Serve with a scoop of black rice on the side or toss in the salad if you prefer.