BROOKLYN - Chef Malcom Green, owner of Carima Bey catering, is offering a healthy way to make New England crab rolls.
Instead of using regular mayonnaise, he makes a homemade version with Greek yogurt, cayenne pepper, onion powder, garlic powder, fresh dill, chopped garlic and lemon.
For the crunch, he uses scallion, peppers and celery. For the topping, Green uses fresh carrot slaw with lettuce, cucumber and tomato.
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Crab is a good source of protein, and it doesn't have a lot of saturated fats. It also has a natural saltiness to it so you don't have to do too much, but add some celery, a spoonful of the scallion and peppers and the homemade mayo.
The salad dressing is made out of virgin olive oil honey, pomegranate, vinegar, salt and pepper.
NEW ENGLAND CRAB ROLL
No Mayo Mayo (recipe follows)
No Mayo Mayo
Black or white pepper
Cayenne pepper (optional)
Extra olive oil