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Seafood: Layered Crab Salad -- e

Source of Recipe

Down-Home Diabetic Cookbook – B. Nichols; Eugene, OR
Layered Crab Salad -- e
Plan ahead…needs to chill several hours or overnight.
Serves: 6

4 c. torn lettuce
2 c. (1/2 lb.) fresh snow peas, cut into 1-in. pieces
1-1/2 c. chopped sweet red pepper
2 c. chopped cucumber
1 8-oz. pkg. imitation crabmeat
1 c. light mayonnaise
1 T. sugar
1 tsp. dill weed – or – 1 T. chopped fresh dill

In a 2-1/2 qt. clear glass serving bowl, layer lettuce, peas, red pepper, cucumber and crab. Combine mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or overnight.

1/6th of recipe equals: 180 calories…579 mg sodium…16 mg cholesterol…13 gm carbohydrate…8 gm protein…11 gm fat ++++ Exchanges: 2 vegetable….1 meat…1 fat