This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise; Best Foods and Hellman's mayonnaises are gluten-free. DO NOT use artificial crabmeat since majority contains wheat protein.
"In cooking, as in all the arts, simplicity is the sign of perfection."
-Curnonsky, Co-author of the France Gastronomique
Crab meat has so little fat and calories, it makes for amazingly rich dishes that are so good for you.
Crabs are crustaceans in the same family as shrimp and lobster. They have five pairs of legs - the two front ones are the pincers or claws (where the best crab meat is).
When buying fresh crabs, only buy living whole crabs. If they are dead, don't buy them. If you buy frozen crabs, don't buy them if they have been thawed. Lump crab is whole pieces of crab claws and the white body meat. Flaked crab is the smaller bits of both dark and light meat from both the claws and the body of the crab. The former is tastier and makes the best crab cakes. Crab »
Servings = 4 | Serving size =1 entree size salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe doesn't keep well and should be served almost as soon as it has chilled.
Serve with Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Healthy Caesar Salad or Yellow Squash and Onions or Iceberg Wedge Salad with Blue Cheese Dressing
|2 Tbsp||reduced-fat mayonnaise|
|2 Tbsp||coarse ground mustard|
|1 Tbsp||extra virgin olive oil|
|2 tsp||fresh lemon juice|
|1/8 tsp||cayenne pepper|
|1 lb||fresh crabmeat|
Mix mayonnaise and mustard until well blended.
Add the olive oil gradually, whisking until smooth.
Add the minced shallot, lemon juice and cayenne pepper and blend together.
Add crab and fold together very gently. Chill well for at least an hour before serving. This makes 8 appetizer salads or 4 entrée sized salads.
Serving size = 1/2 cup
Servings = 4
Amount Per Serving
|Calories 163||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 0g||1%|
|Vitamin A 2%||Vitamin C 9%|
|Calcium 11%||Iron 6%|
|Vitamin K 14 mcg||Potassium 411 mg|
|Magnesium 43 mg|