Crab and Spinach Salad

By lynnieb93

For variety, this easy, colourful salad could be served in avocado shells or hollowed out beefsteak tomatoes for an elegant look or in a large hot dog or submarine bun for a family picnic.

Ingredients

• 1 pkg (227 g) Clover Leaf Crab Delectables TM, Flake Style
• 1 pkg (300 g) frozen chopped spinach, thawed
• 2 stalks thinly sliced celery
• 4 green onions, sliced
• 1/2 cup (125 mL) Each: low fat yogurt and light mayonnaise
• 2 tbsp (30 mL) chopped fresh dill or 2 tsp/10 mL dried dillweed
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground pepper

Preparation

Step 1

1. Separate crab flakes into medium bowl. Drain and squeeze all moisture from spinach and add to crab with celery and onions.
2. In small bowl mix yogurt, mayonnaise, dill, salt and pepper; add to crab mixture and mix well.
3. Cover and chill 1/2-1 hour or longer. Serve on lettuce leaves with cucumber slices or melon wedges. Makes 4 main course servings.
Variation: Substitute tarragon or coriander to taste for dill.

Nutrients Per Serving
Amount Per
Serving %
Daily Value
Calories 210