Low-Point Creamy Crab Salad

Low-Point Creamy Crab Salad

Ingredients

• 1 cup imitation crab meat, chopped into bite-sized pieces

• 1/2 cup plain non-fat Greek yogurt

• 1 tbsp light mayonnaise

• 1/4 cup celery, finely chopped for crunch

• 2 tbsp green onions, chopped

• 1 tbsp fresh parsley, finely chopped

• 1 tsp lemon juice, fresh

• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the Base: Begin by chopping the imitation crab meat into small, uniform pieces. If you prefer a more “shredded” texture, you can pull the crab apart with two forks.

2. Prep the Vegetables: Finely chop your celery, green onions, and parsley. Keeping the celery pieces small ensures you get a bit of crunch in every single bite without it being overwhelming.

3. Whisk the Creamy Dressing: In a medium mixing bowl, combine the non-fat Greek yogurt, light mayonnaise, and lemon juice. Whisk until the mixture is completely smooth. This blend provides the tanginess of a traditional deli salad with much less fat.

4. Fold Everything Together: Add the prepared crab meat, celery, green onions, and parsley into the bowl with the dressing. Use a spatula to gently toss everything until the crab and vegetables are thoroughly and evenly coated.

5. Season to Taste: Add a pinch of salt and black pepper. Give it one final stir and taste to see if it needs an extra squeeze of lemon for brightness.

6. Chill for Flavor: For the best results, cover the bowl and refrigerate for 20 to 30 minutes. This allows the flavors of the onion and parsley to really infuse into the creamy base.

7. Serve: This salad is delicious served in large lettuce cups, on top of cucumber slices, or alongside your favorite flourless flatbread.