Surimi crab salad with cilantro, lime and spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Surimi crab flakes |
| 1 | tablespoon | Fresh lime juice |
| Salt and black pepper | ||
| 2 | tablespoons | Coleslaw dressing; light; preferably from Hidden Valley Ranch or lowfat mayonnaise, with lemon juice |
| 4 | tablespoons | Fat-free plain yogurt; preferably from Dannon with acidophilus |
| ½ | Celery stalk or 3 Tbs diced celery | |
| 1 | Handful baby spinach leaves; roughly chop or tear | |
| 2 | tablespoons | Chopped fresh cilantro or licorice basil |
| 1 | dash | Cayenne pepper; optional |
| 4 | larges | Croissants; 2-oz each; or Parker House rolls, warmed |
Directions
Rinse the surimi to separate the flakes. Drain well. Transfer to a bowl and break flakes into small flakes with a pastry cutter (or coarsely chop). Add the lime juice, salt and pepper and toss to moisten. Add the coleslaw dressing and yogurt. Mix well to coat.
Add the celery, spinach, cilantro and hot pepper, if using. Mix well.
Adjust salt and pepper and lime juice. Let stand about 10 minutes at room temperature. Serve a scoop in a sandwich, in a cored whole tomato, or on a bed of lettuce. Excellent with crescants or Parker house rolls, warmed.
[Per serving: without croissant: 74 cals, 1g fat (12%); with large buttery croissant 306 cals, 13g fat (38%)] NOTES : This is a favorite. It needs good ingredients: Hidden Valley Ranch Light Coleslaw is lemony and the Dannon fat free yogurt with acidophilus is very smooth. We like cilantro and lime, but we've used other herbs when fresh. Guests like this. It is always a winner.
Recipe by: Pat Hanneman 1997
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 30, 1998, converted by MM_Buster v2.0l.