Heat sunflower oil in a wok until it forms a haze and mustard seeds crackle immediately.
Add mustard seeds and cover with a lid to prevent them from flying out.
Add ginger, garlic, curry leaves, and chillies once the crackling subsides.
Sauté shallots until soft when the garlic turns pale.
Fry grated coconut for 3-4 minutes, then stir in chilli powder and turmeric.
Add crabmeat and cook for one minute, mixing well.
Stir in tomato and coriander, then season with salt and pepper.
Blend egg yolk, vinegar, and mustard in a food processor until creamy.
Gradually pour rapeseed oil into the processor with the motor running until thickened.
Place 200g of the mayonnaise into a large bowl.
Mix garlic, chillies, coriander, lime juice, salt, and pepper into the mayonnaise.
Fry bread cubes in olive oil with seasoning for 2-3 minutes until golden-brown.
Drain the croutons on kitchen paper.
Gently fold chopped eggs and lettuce into the flavored mayonnaise.
Mix in half of the croutons, reserving the rest for garnish.
Serve the salad topped with remaining croutons and coriander with the crab on the side.