Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad. Stuff avocado halves with it for a sensational lunch or light supper.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006


Ingredient Checklist


Instructions Checklist
  • Combine yogurt, mayonnaise, pimientos, garlic, cayenne and salt in a blender. Blend until smooth. Transfer to a bowl and mix in crab. Adjust seasoning with cayenne and salt.

  • Divide the crab salad among avocado halves. Serve with lemon wedges.

Nutrition Facts

171 calories; protein 11.8g 24% DV; carbohydrates 7.4g 2% DV; exchange other carbs 0.5; dietary fiber 4.7g 19% DV; sugars 0.9g; fat 11.2g 17% DV; saturated fat 1.6g 8% DV; cholesterol 34.4mg 12% DV; vitamin a iu 239.8IU 5% DV; vitamin c 10.3mg 17% DV; folate 80.5mcg 20% DV; calcium 51.4mg 5% DV; iron 0.7mg 4% DV; magnesium 47.4mg 17% DV; potassium 553.6mg 16% DV; sodium 224.5mg 9% DV; thiamin 0.1mg 8% DV.