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Fruited Crab Salad

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  Canned apricot halves water packed 8 Ounce, drained (1 Can)
  Frozen crabmeat 6 Ounce, thawed and drained (1 Package)
  Sliced strawberries 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Reduced-calorie mayonnaise/Reduced-calorie salad dressing 1⁄4 Cup (4 tbs)
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Skim milk 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Torn salad greens 4 Cup (64 tbs)

Cut apricot pieces in half.
In a large mixing bowl combine apricots, crabmeat, strawberries, and celery.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, plain low-fat yogurt, milk, and curry powder.
Line three salad plates with torn salad greens.
Arrange one-third of the crab mixture on each plate.
Drizzle with dressing.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 501 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 19.6 mg6.5%

Sodium 591 mg24.6%

Total Carbohydrates 60 g19.9%

Dietary Fiber 11.2 g45%

Sugars 32.8 g

Protein 38 g76%

Vitamin A 150.6% Vitamin C 85.6%

Calcium 25.8% Iron 15.7%

*Based on a 2000 Calorie diet


Fruited Crab Salad Recipe