Crabmeat salad

3
2
2
SmartPoints® value per serving
Total Time
6 min
Prep
6 min
Cook
0 min
Serves
4
Difficulty
Easy
Sweet crabmeat tossed with tangy lemon-caper dressing is delicious over tender greens. You could also fill several lettuce leaves with the mixture to make lettuce wraps. A variety of different lettuces would work—try Bibb, romaine, or red leaf. You can buy convenient containers of pasteurized crabmeat in the refrigerated section of the supermarket’s fish department. Pasteurized crabmeat has been heated to kill any organisms that might be present. You can keep it, refrigerated, for as long as the sell-by date. Once you open the package, however, plan to use it within a day or two, as you would fresh crabmeat.

Ingredients

Cooked crabmeat

½ pound(s), picked over for pieces of shell, or 1 (8-ounce)

Sweet red pepper(s)

1 small, seeded and chopped

Fennel

cup(s), finely chopped or celery

Uncooked scallion(s)

3 medium, chopped

Reduced calorie mayonnaise

¼ cup(s)

Dill

¼ cup(s), fresh, chopped

Capers

2 Tbsp, drained

Fresh lemon juice

1½ Tbsp

Lettuce

4 piece(s), leafy green variety

Instructions

  1. Combine the crabmeat, bell pepper, fennel, scallions, mayonnaise, dill, capers, and lemon juice in a bowl; mix well.
  2. 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.