Crab Curried Salad Recipe

Prepare dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, curry powder, Dijon mustard, lemon juice and honey until smooth and homogenous. Taste and adjust curry and lemon levels—more lemon for brightness, more curry for warmth.

Fold in diced celery, red onion, and diced green apple (if using). Stir in chopped cilantro and chives. Season dressing mixture with half of the salt and pepper, mixing gently.

Gently fold the crab meat into the dressing mixture in two additions, using a rubber spatula to keep lumps of crab intact. Taste and adjust seasoning with remaining salt, pepper and additional lemon juice if needed.

Cover and chill the salad for at least 20 minutes to allow flavors to meld. If making ahead, chill up to 4 hours; gently re-fluff before plating.

Just before serving, stir in toasted lemon zest if using for a bright finish.

Mix and form crisps

Preheat oven to 400°F (200°C). In a bowl combine cold risotto, grated cheese, beaten egg, chopped parsley, chives, and optional basil or tarragon. If risotto is very wet, add the breadcrumbs 1 tablespoon at a time until mixture binds and can hold a shape. Season with coarse salt and pepper.

Line a rimmed baking sheet with parchment paper or a silicone mat and lightly brush with olive oil. Portion the risotto mixture into 6–8 rounds (about 2–3 tablespoons each for canapé-size, or 1/3 cup for larger bases). Press each portion firmly into a 2.5–3 inch diameter disc, about 1/4 inch thick, compacting so the crisp will hold together when baked.

Brush the tops lightly with olive oil and sprinkle a little extra grated cheese if desired. Bake on the center rack for 12–16 minutes, until edges are golden and bottoms are crisp. For extra crunch, broil 1–2 minutes at the end—watch carefully to avoid burning.

Remove from oven and let the crisps cool on the sheet for 3–4 minutes to firm up, then transfer to a wire rack to cool slightly. Crisps will continue to crisp as they cool.

Place each Risotto Herb Crisp on a serving platter. Spoon or pipe approximately 1.25–2 ounces (about 3–4 tbs) of chilled Crab Curried Salad onto the center of each crisp, mounding gently.

Garnish each with a small pinch of microgreens or pea shoots, a scatter of extra chopped chives, and a light squeeze of lemon wedge just before serving.

Serve immediately so the crisp remains crunchy under the chilled crab salad. Leftover salad can be refrigerated up to 2 days; crisps are best freshly made.