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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

Crab meat has so little fat and calories, it makes for amazingly rich dishes that are so good for you.

Crab

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 »


 

Crab Louis



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
2 Tbsp shallot
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.

Nutrition Facts

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  
Cholesterol 92mg 31%
Sodium 479mg 20%
Total Carbohydrates 2g 1%
    Dietary Fiber 0g 1%
    Sugars 1g  
Protein 21g  
Vitamin A 2% Vitamin C 9%
Calcium 11% Iron 6%
Vitamin K 14 mcg Potassium 411 mg
Magnesium 43 mg