Saturday, September 8, 2012
This crab salad is perfect for anyone who appreciates the delicate flavor of crab meat and doesn't like to cover it up with tons of spices and ingredients that mask it. Four ingredients, not counting the crab meat and salt and pepper, and you're on your way to crab heaven. Serve it as is, on lettuce or spinach, in a sandwich, or in a tomato or avocado. It doesn't get much better than this.
Low-Fat Crab Salad for Two
Rating: 9.5 out of 10
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6 Tbsp. finely chopped celery
1 Tbsp. freshly squeezed lemon juice
1/4 tsp. Diamond sea salt, or to taste
1/8 tsp. white pepper (or black, if preferred)
Optional: pinch of Old Bay seasoning
1 Tbsp. lite mayonnaise
1/2 Tbsp. plain, nonfat Greek yogurt*
1/2 lb. lump crab meat, picked over, shells and cartilage removed
In small bowl, thoroughly combine celery, lemon juice, salt, pepper, Old Bay (if using), mayo and yogurt. Gently fold in crab meat, taking care not to break the lumps. Chill in fridge at least 1/2 hour to blend flavors. Serve as desired, in avocado shells, scooped tomato shells, on lettuce or other greens or as a sandwich. Yield: 2 servings
*Buy a national brand of Greek yogurt,such as Chobani, Fage or Oikos, as store brands tend to be lip-puckering tart.