Crab Salad with Pimiento Mayonnaise

Crab Salad with Pimiento Mayonnaise

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From: EatingWell Magazine, August/September 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup nonfat plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons pimientos, rinsed and patted dry
  • 1 small clove garlic, minced
  • ⅛ teaspoon salt, or to taste
  • ⅛ teaspoon cayenne pepper, or to taste
  • 2⅔ cups cooked crab or lobster meat, picked over (see Ingredient note)
  • 6 cups mixed salad greens
  • Lemon wedges, for garnish


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  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.
  • Four 1¼-lb. lobsters yield 2⅔ cups cooked meat.

Nutrition information

  • Per serving: 206 calories; 4 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 39 g protein; 98 mcg folate; 123 mg cholesterol; 2 g sugars; 0 g added sugars; 2,443 IU vitamin A; 19 mg vitamin C; 200 mg calcium; 2 mg iron; 793 mg sodium; 316 mg potassium
  • Nutrition Bonus: Vitamin A (49% daily value), Vitamin C (32% dv), Folate (24% dv), Calcium (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat

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