2002 Shrimp and Crab Salad

By boandozzy

One serving (1 cup) equals 223 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 964 mg sodium, 11 g carbohydrate, 1 g fiber, 27 g protein.

Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Shrimp and Crab Salad in Light & Tasty June/July 2001, p16

Ingredients

• 2 pounds cooked medium shrimp, peeled and deveined
• 2 packages (8 ounces each) imitation crabmeat
• 4 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup sliced ripe olives
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons prepared horseradish
• 1 teaspoon seasoned salt
• Leaf lettuce

Preparation

Step 1

In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate. Yield: 9 servings.