Ingredients

  • 1 pound fresh lump or backfin crabmeat*
  • 1/4 cup plain non-fat yogurt
  • 1/4 cup no-cholesterol, reduced-calorie mayonnaise
  • 1 to 2 tablespoons chopped pimento
  • 1 teaspoon capers
  • 1/8 teaspoon red (cayenne) pepper
  • 4 leaves romaine lettuce or other fresh greens
  • Paprika
  • Parsley sprigs

    * Imitation crabmeat may be substituted


Directions

  1. Pick over crabmeat carefully and place in a bowl. Mix yogurt, mayonnaise, pimento, capers and cayenne in a small bowl; toss with crabmeat. Arrange lettuce on 4 plates. Place 1/4 of crabmeat on each plate. Garnish with paprika and parsley sprigs.


Recipe Yield: Serves: 4

Nutritional Information Per Serving:

Calories: 122
Fat: 2 grams
Sodium: 329 milligrams
Cholesterol: 114 milligrams
Protein: 24 grams
Carbohydrates: 1 grams

Diabetic Exchanges

2 Low-Fat Meat



Book Title: Light and Easy Diabetes Cuisine

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