Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is NOT 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. Make sure the sour cream is gluten-free, and DO NOT use artificial crabmeat since majority contains wheat protein.
"You cannot teach a crab to walk straight."
-Aristophanes, Greek Playwright
The refrigerator light goes on...
I had a version of this salad in Spain. It was a bit unexpected, with the horseradish being subtle and light. The flavors balance each other beautifully: the crab is full of fresh, sweet seafood flavor, the horseradish lends heat, and the tangy sour cream smooths it all out.
Horseradish is a brassica - from the same family as broccoli, cabbage, and mustard greens. The root of the horseradish is grated as a spice. The greens are not often prepared, but can be cooked similarly to mustard greens. The prepared version of horseradish that you purchase in the store is essentially pickled and generally contains only the addition of a bit of salt and vinegar. This is very different from products labelled "horseradish sauce," which are essentially the grated root combined with mayonnaise.
Crab and Horseradish Salad
Servings: 2 | Serving size: 1/4 cup
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and recipe keeps well for about 24 to 48 hours in the refrigerator. Makes great sandwiches!
| 4 Tbsp. | reduced fat sour cream |
| 2 Tbsp. | non-fat Greek yogurt |
| 1 Tbsp. | prepared horseradish |
| to taste | fresh ground black pepper |
| 1 large | rib celery (finely diced) |
| 1/4 medium | red bell pepper (finely diced) |
| 8 ounces | crabmeat |
| 1 small | green onion (thinly sliced crosswise) |
Place the sour cream, yogurt, horseradish, and pepper in a mixing bowl and fold together.
Add the celery, red pepper, crabmeat, and green onion.
Gently fold together to blend well but not break up the crabmeat too much.
Chill well before serving.
Nutrition Facts
Serving size: 1/4 cup
Servings: 2
Amount Per Serving
| Calories 172 | Calories from Fat 45 |
| % Daily Value |
| Total Fat 5g | 8% |
| Saturated Fat 2.5g | 13% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 79mg | 27% |
| Sodium 420mg | 18% |
| Total Carbohydrates 8g | 3% |
| Dietary Fiber 2g | 8% |
| Sugars 3g | |
| Protein 23g |
| Vitamin A 30% | Vitamin C 90% |
| Calcium 15% | Iron 4% |
| Vitamin K 37mcg | Potassium 677mg |