½ pound(s), picked over for pieces of shell, or 1 (8-ounce)
Sweet red pepper(s)
1 small, seeded and chopped
⅓ cup(s), finely chopped or celery
3 medium, chopped
Reduced calorie mayonnaise
¼ cup(s), fresh, chopped
2 Tbsp, drained
Fresh lemon juice
4 piece(s), leafy green variety
- Combine the crabmeat, bell pepper, fennel, scallions, mayonnaise, dill, capers, and lemon juice in a bowl; mix well.
- Arrange the lettuce on each of 4 plates. Spoon about 3⁄4 cup of the crabmeat salad onto each and serve at once. Yields 1 plate per serving.