Spicy Crab Salad with Tandoori Mayo Dressing

5 from 43 votes

Spicy Crab Salad with Tandoori Mayo Dressing

Scrumptious spicy crab salad is both easy to make and bursting with flavor. This recipe features a combination of crunchy vegetables and imitation crab sticks coated in a creamy tandoori mayonnaise dressing. Enjoy them on their own with salty crackers, or use them to elevate your sandwich or wrap game. This versatile dish is perfect for any occasion and will leave your taste buds wanting more.

Prep Time10

Total Time10

Course: Salad

Cuisine: American, Indian

Diet: Diabetic, Gluten Free

Servings:

Calories: 193kcal

Author: Shilpa Kerur

Ingredients

For the salad:

8 oz imitation crab sticks (or crab meat) cut into thin slices
1 small cucumber cut into thin strips
1 small carrot cut into thin strips
½ cup cabbage shredded
¼ cup bell peppers cut into thin strips
½ small red onion sliced

For the dressing:

¼ cup mayonnaise
2 tablespoon sour cream
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon chili powder adjust as per taste
½ teaspoon garam masala (use store-bought or homemade garam masala)
½ teaspoon ground cardamom
1 tablespoon lemon juice
½ teaspoon sugar
½ teaspoon salt

Instructions

Make the tandoori mayo dressing:

In a small bowl, combine the ingredients for dressing - mayonnaise, sour cream, ground ginger, ground garlic, chili powder, garam masala, ground cardamom, sugar, salt, and lemon juice.
Mix well and set it aside.

Prep the crab and veggies:

Cut the imitation crab into thin strips. Cut the onion, carrots, cucumber, bell peppers, and cabbage into thin strips.

Make the salad:

In a large bowl, take the crab and the prepared veggies. Add the mayo dressing and toss the salad well.
Taste and adjust seasoning. Cover and store it in the refrigerator for one hour to let the flavors absorb before serving.

Notes

Let the salad sit in the refrigerator for 30 minutes to one hour before serving. This will help absorb the flavors from the kani salad dressing.

You can replace imitation crab with lump crab meat. You can also use a mix of cooked seafood to make spicy seafood salad.

Use mini fresh cucumbers (like Persian cucumber) with fewer seeds. Lime juice can be replaced with lemon juice in this salad.

You can also use store-bought tandoori seasoning instead of spices to make the salad.

Nutrition