Line a large strainer with a double thickness of cheesecloth and place it over a medium bowl.

Spoon the nonfat yogurt into the strainer.

Cover and drain the yogurt in the refrigerator overnight (approximately 12-24 hours).

Discard any liquid that has drained into the bowl.

In a separate bowl, combine the drained yogurt, cooked backfin crab meat, chopped green onions, mango chutney, curry powder, salt, and ground red pepper.

Mix all ingredients thoroughly until well combined.

Cover the bowl and chill in the refrigerator for at least 30 minutes, or up to 4 hours, to allow flavors to meld.

Transfer the crab dip to a serving bowl.

Garnish the dip with additional sliced green onion, if desired.

Serve the curried crab dip with carrots, cucumber slices, or crackers.