Crabmeat salad
2
Points®
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)
Red bell pepper
1 small, seeded and chopped
Fennel
⅓ cup(s), finely chopped or celery
Scallions
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.
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