CrabSalad
Crab salad nestled on a bed of lettuce. This is a very flavorful, low fat, crabsalad with fat free dressing, feta, cilantro and oh so very delicious and colorful! Fresh crab salad on a warm summer day is a perfect cold lunch recipe. Pair it with another salad or two and some fresh crusty rolls. On a warm summer day, can it get any better than that? This crab meat salad recipe calls for fresh lump crab meat. Of course that would taste best, but it is more costly. Feel free to substitute if you wish. Any kind of seafood salad like this is also great for picnics and the buffet table. It is not just a summer salad recipe, but a great year round treat as well. 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 oz. feta, crumbled. 2 Tbs. cilantro, chopped. 1 garlic clove, minced. 8 Tbs. Seafood or chili sauce. 1 tsp. fresh ground black pepper. lettuce. 8 servings. 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 crab salad recipe is excellent as a filling for Pita's or wraps. 
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