crab salad
2 wwpp This recipe is quick, easy and delicious…Which in my opinion is the perfect type of lunch recipe! The great thing about this crab salad is that it can be made ahead of time, and chilled for up to five days in the fridge, which makes for a healthy protein packed lunch ready anytime you are! The creamy dressing combined with the crunchy sweet vegetables provides the perfect contrast in flavors! I like to serve this salad in a few different ways… It tastes awesome in a high fiber or lettuce wrap, served in a tomato or bell pepper, or even by itself! This salad recipe is extremely versatile, as it tastes just as good using tuna, lobster, salmon, or chicken if you aren’t a fan of seafood! Enjoy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 1 tsp red wine vinegar
- 1 cup chunk crab meat
- 1/8 c plain lowfat greek yogurt
- 1/2 c roma tomatoes diced
- 1/4 c celery finely chopped
- 1/8 c onion finely chopped
- 1/4 c red pepper finely chopped
- pinch salt & pepper
- 1 pkt stevia
- 2 lg tomato
- Carbohydrate 11.3577420990625 g
- Cholesterol 33.1505 mg
- Fat 1.33650386045768 g
- Fiber 3.20760009362511 g
- Protein 13.1345181255643 g
- Saturated Fat 0.309122330898125 g
- Serving Size 1 1 Serving (311g)
- Sodium 181.304916668681 mg
- Sugar 8.15014200543743 g
- Trans Fat 0.486845092019577 g
- Calories 106 calories
In a medium bowl, mix the crab meat, yogurt (or mayonnaise), celery, onion, tomato, bell pepper, parsley, and vinegar. Season with salt, pepper, and stevia. 2 Slice off the tops of the tomatoes and set aside. Carve out the inside of the tomatoes, leaving the outside intact. 3 Stuff the crab mixture into the tomato cups if desired. Enjoy immediately, or place in a covered and store in fridge for a quick and healthy lunch!
