Crab Salad
Recipe: #20587
August 13, 2015
Categories: Salads, Fish/Seafood Salad, Crab meat, One-Pot Meal, Brunch, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, High Protein, Low Carbohydrate, Low Fat, Non-Dairy, more
"A refreshing salad that I make often for lunch during the summer. Chill at least 2 hours before serving."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (94.6 g)
- Calories 87.7
- Total Fat - 2.6 g
- Saturated Fat - 0.3 g
- Cholesterol - 11.6 mg
- Sodium - 903.2 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1 g
- Sugars - 0.8 g
- Protein - 10.7 g
- Calcium - 40.4 mg
- Iron - 1.2 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise.
Step 2
Chill.
Step 3
When ready to eat place lettuce leaves on a dish, and spoon crab salad onto lettuce. Serve.
Tips
No special items needed.
3 Reviews
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