Crab Salad with Pimiento Mayonnaise

http://www.eatingwell.com/recipes/crab_salad_with_pimiento_mayonnaise.html

From EatingWell:  August/September 2005, July/August 1998, The EatingWell Diabetes Cookbook (2005)

Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1/4 cup nonfat plain yogurt
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons pimientos, rinsed and patted dry
• 1 small clove garlic, minced
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon cayenne pepper, or to taste
• 2 2/3 cups cooked crab or lobster meat, picked over (see Ingredient note)
• 6 cups mixed salad greens
• Lemon wedges, for garnish

Preparation

1. Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.
2. Divide greens among 4 large plates and spoon salad on top. Serve with lemon wedges.

Nutrition

Per serving : 107 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 71 mg Cholesterol; 5 g Carbohydrates; 18 g Protein; 2 g Fiber; 378 mg Sodium; 571 mg Potassium

Exchanges: 1 vegetable, 3 very lean meat

Tips & Notes

• Ingredient Note: Four 1 1/4-pound lobsters yield 2 2/3 cups cooked meat.