Email to Phyllis_ aka_ Filus      

Seafood: Grapefruit-Crab Salad

Source of Recipe

About.com - Low-fat Cooking - e-mail


Recipe Introduction

This low-fat rendition of Crab Louis makes a first-class lunch or light supper entree. To lower cholesterol...use imitation crab. Grapefruit-Crab Salad
Makes 4 main-dish servings.

Lettuce leaves
6 cups torn mixed salad greens
3 Florida Grapefruit, peeled
2 medium tomatoes, cut into wedges
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1 small green sweet pepper, sliced into rings
1/4 cup reduced-calorie mayonnaise or salad dressing
1/4 cup plain fat-free yogurt
1 hard-cooked egg white, chopped
1 tablespoon catsup
Few drops bottled hot pepper sauce

Line 4 individual plates with lettuce leaves; top with torn greens. Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.

For dressing:
In a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce.

If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency. Top each salad with some of the dressing mixture.


One serving equals: 217 calories, 16 g protein, 26 g carbohydrate, 6 g total fat (1 g saturated fat), 45 mg cholesterol, 6 g Dietary fiber, 400 mg sodium. ++++ WWP: 4.7