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Crab Salad

Healthycooking's picture
  Oranges 2 Large, peeled, seeded and quartered
  Crabmeat 250 Milliliter, flaked (1 Cup)
  Lemon 1 , quartered
  Green onions 2 , thinly sliced
  Low fat yogurt 250 Milliliter (1 Cup)
  Tomato juice 50 Milliliter (1/4 Cup)
  Parsley 15 Milliliter, chopped (1 Tablespoon)
  Dry vermouth 25 Milliliter (2 Tablespoons)
  Tabasco sauce 3 Drop
  Black olives 50 Milliliter, chopped (3 Tablespoon)
  Coriander 1⁄2 Teaspoon, chopped (2 Milliliter)

Combine all the ingredients for the sauce in a bowl; mix well and set aside.
Arrange the lettuce leaves as desired on serving plates.
Fan out the orange quarters on each plate.
Garnish with the crab meat, sprinkled with lemon.
Border with the sauce.
Garnish with green onion sprinkles.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 690 Calories from Fat 109

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 260.5 mg86.8%

Sodium 2218.4 mg92.4%

Total Carbohydrates 82 g27.5%

Dietary Fiber 13.9 g55.7%

Sugars 61.3 g

Protein 63 g125.2%

Vitamin A 73.3% Vitamin C 534.9%

Calcium 97.7% Iron 15.1%

*Based on a 2000 Calorie diet

Crab Salad Recipe