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EatingWell Test Kitchen
“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.”
¼ cup nonfat plain yogurt
2 tablespoons low-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
⅛ teaspoon cayenne pepper, or to taste
⅛ teaspoon salt, or to taste
2⅔ cups cooked crabmeat, picked over
2 ripe avocados, halved
Lemon wedges for garnish
1Combine 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.
2Divide the crab salad among avocado halves. Serve with lemon wedges.