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Crab Salad with Pimiento Mayonnaise

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

Your rating: None Average: 5 (3 votes)

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

Makes: 4 servings

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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.

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; 0 g added sugars; 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


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