Crab Salad with Pimiento Mayonnaise

From EatingWell: August/September 2005, July/August 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

Crab Salad with Pimiento Mayonnaise Recipe

4 servings

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

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

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.
Divide greens among 4 large plates and spoon salad on top. Serve with lemon wedges.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (34% dv), Zinc (27% dv).

Exchanges: 1 vegetable, 3 very lean meat