Simple Healthier Seafood Salad

Submitted by kiwidutch

"This is a recipe adapted from a book called Quick and Healthy Recipes and Ideas, where I have been looking for lower fat, sodium and calories without sacrificing taste. Imitation crab can be used but look for ones with as short as an ingredient list as possible to avoid many of the extra preservatives etc. Fresh crab has significantly less sodium than imitation. ZWT REGION: The Netherlands."

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 lb crabmeat
• 1⁄4 cup green onion, finely chopped
• 1 cup celery, finely chopped
• 2 tablespoons low-fat mayonnaise
• 2 tablespoons low-fat plain yogurt
• 1 ounce low-fat cheddar cheese
• 1⁄4 teaspoon paprika
• 1 tablespoon lemon juice

directions

1. Mix all ingredients in a bowl and combine well.
2. Serve on salad greens, toast or enjoy it 'as is" -- .

Reviews

[Suseme]

Very simple. I knew what I wanted, but didn't know proportions, and this helped me get just what I wanted! Left out the cheese, although I may try it with the cheese sometime.

 

[*Parsley*]

Great way to enjoy fresh lump crabmeat! The ingredients are simple and there isn't too much dressing, so the sweetness of the fresh crabmeat isn't "drowned" out. I used chopped Vidalia onion in place of green onion, but that was the only change that I made. Thanx for posting this recipe; it's a keeper for sure!

 

[Grease]

Kiwidutch, This was good! Landlocked in Minnesota, we don't see much fresh crab at less than $20.00 a pound so I subbed imitation. I served it on greens and it was wonderful. I wish I had better access to fresh seafood but... By the way, as a left over, this makes a really great lunch at the office. Just combine the greens and the salad when you are ready to eat. Your photography is worth mentioning. Many photos are poorly lit, unfocused and whatever. Yours are great! Thanks for the posting!

 

[Annacia]

Sorry Kiwidutch but I truly have to give this one 5 stars. The taste is simply wonderful with both creamy and crunchy textures. It's both rich and lightly tangy (if you add a bit more lemon juice) and oh so diabetic friendly! I grated the cheese to make it blend without that often overpowering "chunk of cheese" bite. This is saved in both my Diabetic and Fish and Shellfish cookbooks so it will be handy for many repeats.