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Colette & Cassi's Country Kitchen!

Crab Salad with Pimiento Mayonnaise
from the EatingWell Diabetes Cookbook (The Countryman Press, Fall 2005)

Aug/Sept 2005

Active time: 20 minutes | Total: 20 minutes

Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 2/3 cups cooked crab or lobster meat, picked over
6 cups mesclun
Lemon wedges for garnish

1. Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.

2. Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.

Makes 4 servings.
Per serving: 107 calories; 2 g fat (0 g sat, 0 g mono); 71 mg cholesterol; 5 g carbohydrate; 18 g protein; 2 g fiber; 378 mg sodium.

Nutrition bonus: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (34% dv), Zinc (27% dv).