Crab (Surimi) Salad
Combine crab (slice into mouth-size bites if necessary), red bell pepper, carrot, onion, radishes, celery, salt and black pepper. Refrigerate for 30 minutes to an hour. Combine mayonnaise and skim milk, stirring until smooth and the consistency is liquid enough for pouring. Add 1/4 teaspoon of dill or if you like the flavor. (Try it without first - you can enjoy the mild flavors with a less flamboyant dressing!) Refrigerate until ready to serve.
Serve mounds of crab salad on torn beds of bibb or leaf lettuce. Drizzle with mayo dressing and serve with lemon wedges and snipped parsley for garnish.
**Also great stuffed in a pita pocket sandwich.
Per Serving: 116Calories
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