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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (273g) Recipe makes 2 servings The following items or measurements are not included below: low-fat mayonnaise |
||
| Calories 146 | ||
| Calories from Fat 16 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 994mg | 41% | |
| Potassium 408mg | 11% | |
| Total Carbohydrate 21.5g | 7% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 1.4g | ||
| Protein 15.7g | 31% | |
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Ingredients
- 1 (8 ounce) package imitation crabmeat
- 2 green onions, also called spring onions,sliced
- 1/4 cup celery, chopped,use the middle,tender ribs with tops
- 1/2 tablespoon lemon juice, fresh
- 1/4 cup low-fat mayonnaise
- 1/4 teaspoon dill weed
- 1 teaspoon horseradish, prepared
- 2-3 cups salad greens
- 1 teaspoon parsley
- 1 lemon, cut into wedges
Directions
1
Cut crab into bite-sized pieces.2
Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.3
Place the salad greens on 2 plates for large portions and 3 plates for small portions.4
Divide crab mixture among the plates; sprinkle with the parsley.5
Place lemon wedges on plate.6
Serve.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Preparation > Technique > No Cook
Featured Reviews for This Recipe
From: gwynn
On Nov 2, 2008
My DH loved this recipe. It was very light and just yummy. Will make again soon. Thanks for posting.
From: Gwen M.
On Oct 28, 2008
WONDERFUL RECIPE!!!!! For years I have been looking for a good imitation crab recipe and this recipe went beyond what I wanted. I did make it with regular mayo, but will be trying the light mayo next. The salad isn't very wet, but the flavors are out of this world!! We ate it on rolls, but my kids wanted it plain. We left off the parsley too.
From: MonicaD
On Jul 30, 2002
I have used this recipe with great success for more years than I care to count but I use a hot pepper sauce(to taste)in place of the horseradish. Horseradish,as with other bottled sauces,suffers from manufacturers choice in that the a/m product often is too vinegary so or so hot it burns the retina. Go with what you know you can depend on for that touch of fire that gives this recipe its'distinction.
From: Pat in Ogden
On Jul 16, 2004
YUMMY for two. We really enjoyed this. It was light but very filling. I did make some adaptations though. I shredded the lettuce and added some tomatoes and shredded cheese. I mixed everything together. Sooooo good.
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