Low-Fat Summer Seafood Salad Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 cups cooked rice, cooled to room temperature
1/2 pound cooked crab meat*
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup sliced celery
1/4 cup sliced green onions
1/4 cup plain nonfat yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
Lettuce leaves
Tomato wedges for garnish

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Directions:

Combine rice, crab meat, water chestnuts, celery and onions in large mixing bowl. Combine yogurt, sour cream, lemon juice, pepper sauce, and salt in small bowl; blend well. Pour over rice mixture; toss lightly. Serve on lettuce leaves and garnish with tomato wedges.

* Substitute surimi seafood, crab-flavored, flake or chunk-style for the crab meat if desired.

Calories......232.....Fat.....5 g.....Fiber.....1 g.

This recipe from CDKitchen for Low-Fat Summer Seafood Salad serves/makes 4

Recipe ID: 18854

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