• 6 tablespoons low fat mayonnaise (we used Hellmann's®)
• Olive oil cooking spray (about 2 teaspoons)
Whisk together low fat mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
Spray cut sides of hot dog buns with olive oil. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.
Per Serving: 253 Calories; 7g Fat (25.2% calories from fat); 1g Saturated Fat; 21g Protein; 26g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 718mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
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