Change the appearance of your crabmeat salad appetizer or lunch
by filling cucumber cups, small sweet peppers, tomatoes, and mushrooms with
crabmeat salad instead of typically on a sandwich or a bed of lettuce.
INGREDIENTS:
Ingredients:
Yield: 6 servings (¼ cup of crab
salad per serving)
·
Crabmeat Salad
o 1 cup
of lump crabmeat (can substitute canned tuna or chicken)
o 1
medium red bell pepper, chopped
o ¼ cup
of fresh chives, chopped
o 1/8
cup of red onion, minced
o ½ cup
of 0% plain greek yogurt
o ½
Tablespoon of old bay seasoning
o 1
large cucumber, cut into 4-6 thick slices
DIRECTIONS:
Directions:
In a medium bowl, mix all crab salad ingredients together. Scoop
out the inside of each large cucumber slice, leaving a thin layer at the
bottom. Fill the cucumber cups with the crabmeat salad.
Nutrition Per Serving: Food weight:
0.5, Calories: 46 kcal, Fat: 1 g, Cholesterol: 33 mg, Carbohydrates: 2g,
Dietary Fiber: 0g, Protein: 8 g, Sodium: 255 mg
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