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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% | |
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: Chris Reynolds
On Oct 21, 2009
I added some sour cream to the dressing and used 1/4 C chopped onion because I didn't have any green onions. This is a good salad, but I think it will be even better after the flavors have a chance to meld. Thanks for sharing.
From: cali~jenn
On Sep 3, 2009
I used this more as a base for my crab salad. I dont like celery chunks in mine and I had no green onions so I added in dried chives and celery salt. I doubled the recipe and used equal parts mayo and sour cream. I am sure I used more of everything else than called for, I just add as I go. The horseradish was a nice addition to any I have had before. I only had creamed so thats what I used. I added black olives and a bit of chalula hot sauce for a little extra kick. Thanks for sharing this, it is a keeper! 
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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