Dilled Crab Salad

2 packages (8 ounces each) flaked imitation crabmeat
3 cups fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 cup thinly sliced red onion
1/2 cup snipped fresh dill
1/3 cup prepared ranch dressing
1/3 cup sour cream
1 teaspoon lemon juice
Boston lettuce

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill.

Combine the dressing, sour cream and lemon juice; mix well. Pour over crab mixture and toss to coat.

Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.

Yield: 10 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts One serving: One 1-cup serving (prepared with fat-free ranch dressing and reduced-fat sour cream) Calories: 94 Fat: 1 g Saturated Fat: 0 g Cholesterol: 12 mg Sodium: 481 mg Carbohydrate: 13 g Fiber: 2 g Protein: 7 g
Diabetic Exch: 1 lean meat, 1/2 starch.

Pyrex Smart Essentials 2.5-Quart Glass Mixing Bowl

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