recipes
Crab, Avocado & Sprout Salad
INGREDIENTS
8 oz. Crab Classic, Flake or Chunk Style
1 small firm ripe avocado, peeled, pitted and diced
1/2 cup thinly sliced celery or peeled English cucumber
1 cup alfalfa sprouts
2 tbsp. reduced calorie mayonnaise
2 tbsp. plain lowfat yogurt
2 tsp. prepared creamy horseradish
1 tsp. lemon juice
4 large romaine lettuce leaves
or 8 large (2 oz. each) slices sourdough bread (for sandwiches)
1 small firm ripe avocado, peeled, pitted and diced
1/2 cup thinly sliced celery or peeled English cucumber
1 cup alfalfa sprouts
2 tbsp. reduced calorie mayonnaise
2 tbsp. plain lowfat yogurt
2 tsp. prepared creamy horseradish
1 tsp. lemon juice
4 large romaine lettuce leaves
or 8 large (2 oz. each) slices sourdough bread (for sandwiches)
DIRECTIONS
Combine Crab Classic, avocado, sprouts, and cucumber or celery in a medium bowl. Stir together mayonnaise, yogurt, horseradish and lemon juice. Add to seafood mixture and toss gently. For salads: arrange romaine on 4 plates and divide seafood mixture on top. For sandwiches: divide seafood mixture and spread on 4 slices of bread. Top with lettuce and remaining bread; cut in half.
Serves 4.
Printable Version
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Serves 4.
Printable Version
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