Crabmeat Salad

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Desription[edit]

[1]

  • Original recipe
  • Source: Light and Easy Diabetes Cuisine by Betty Marks
  • Serves: 4

Ingredients[edit]

Procedures[edit]

  1. Pick over crabmeat carefully and place in a bowl.
  2. Mix yogurt, mayonnaise, pimento, capers and cayenne in a small bowl; toss with crabmeat.
  3. Arrange lettuce on 4 plates.
  4. Place ¼ of crabmeat on each plate.
  5. Garnish with paprika and parsley sprigs.

Nutritional information[edit]

Per serving:

  • Calories: 122 | Protein: 24 g | Sodium: 329 mg | Cholesterol: 114 mg | Fat: 2 g | Carbohydrates: 1 g
  • Exchanges: 2 Low-Fat Meat

References[edit]