Crabsalad

Crabsalad

This is a very flavorful, low fat, crabsalad with fat free dressing, feta, cilantro and oh so very delicious and colorful!

We had this recipe the other night and Marilyn used the salad that was left over for lettuce wraps in our lunches the following day.

A great change for lunch!

In this recipe the crab meat can be substituted with lobster meat, scallops or even imitation crab/lobster meat.

Ingredients;

16 oz. crab meat, chopped.

1 tomato, chopped.

1/2 c. green onions, chopped.

1/2 c. green peppers, chopped.

1 c. low fat yogurt, plain.

1/2 c. fat free mayonnaise.

3 ozs. feta, crumbled.

2 Tbsp. cilantro, chopped.

1 garlic clove, minced.

8 Tbsp. Seafood or chile sauce

1 tsp. fresh ground black pepper.

lettuce.

8 servings.

1 hour 15 minutes, 15 mins prep time.

Preparation;

Mix first ten ingredients.

Chill the salad for at least one hour.

Tear lettuce into large pieces and lay on salad plates.

Divide sauce evenly over lettuce leaves.

Lastly, spoon mixture onto each lettuce bed and serve chilled.

*imitation crab/lobster meat is usually made from cod.

**This recipe is excellent as a filling for Pita's or wraps.

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