Quick & Easy Crab Salad

Here's the Dish

This recipe is quick, easy and delicious…Which in my opinion is the perfect type of lunch recipe! The great thing about this crab salad is that it can be made ahead of time, and chilled for up to five days in the fridge, which makes for a healthy protein packed lunch ready anytime you are! The creamy dressing combined with the crunchy sweet vegetables provides the perfect contrast in flavors! I like to serve this salad in a few different ways… It tastes awesome in a high fiber or lettuce wrap, served in a tomato or bell pepper, or even by itself! This salad recipe is extremely versatile, as it tastes just as good using tuna, lobster, salmon, or chicken if you aren’t a fan of seafood! Enjoy!

Method

The estimated total time to make this recipe is 5-10 minutes.

1
In a medium bowl, mix the crab meat, yogurt (or mayonnaise), celery, onion, tomato, bell pepper, parsley, and vinegar. Season with salt, pepper, and stevia. 
2

Slice off the tops of the tomatoes and set aside. Carve out the inside of the tomatoes, leaving the outside intact.

3
Stuff the crab mixture into the tomato cups if desired. Enjoy immediately, or place in a covered and store in fridge for a quick and healthy lunch! 

Ingredients

1 cupChunk style crab meat, picked free of shells 1
1/8 cupPlain lowfat Greek yogurt (or light mayonaise)
1/4 cupCelery, finely chopped
1/8 cupOnion, finely chopped
1/2 cupRoma tomato, diced
1/4 cupRed bell pepper, finely chopped
1 tspDried parsley
PinchSalt & Pepper
1 pktStevia
1 tspRed wine vinegar
Optional:2 Large tomatoes for serving

1 Or imitation crab meat (chunk style). You could also swap the crab with lobster, tuna, salmon, or chicken!

Katie's Tip!

You could also swap the crab in this recipe with lobster, tuna, salmon, or chicken!

Nutrition Breakdown

2 Servings
96 Calories per Serving
1 g Fat per Serving
6 g Carbohydrate per Serving
1 g Fiber per Serving
0.5 g Sugar per Serving
16 g Protein per Serving
2 WWP+*

*Weight Watchers Points per serving

4 Comments

Leah said:

I made this tonight! I changed it just a bit since I don’t like crab. I used tuna as you suggested and it turned out great! I added some banana peppers to the mix and it added great flavor to the tuna. As a side, we had blue corn chips (aaa, yummy!!!) with some roasted red pepper hummus. YUM!

August 24th, 2012 — 7:51pm  |  Reply

Jacqueline said:

Made this for lunch today and it was absolutely amazing!
So flavourful and barely took any time at all to make.
So simple and delicious!

Definitely recommended for anyone who likes seafood and/or is a huge fan of crab!

September 27th, 2012 — 3:41pm  |  Reply

Dana Jenkins said:

Tried this recipe today, had the tomatoes and been putting off making it because I just was not in the mood. I forced myself to the kitchen to put it together because I did not want my tomatoes to ruin. Such a mistake to put this off, it was full of flavor and just what I needed. So nice to find out I can make a salad without using mayo or salad dressing! Love that it has that added protein. Thanks again Ms. Katie for a great recipe! Enjoyed it very much, made a triple batch so I have lunch for several days. YUM!

October 21st, 2012 — 4:27pm  |  Reply

Stacey said:

Well I just made it. It’s fit dinner tonight. I’m hopping it tastes good. I had neither the yogurt or mayo. Yogurt I just used up for thanksgiving. So instead I used ranch yogurt dressing. I’m crossing my fingers! Lol

November 30th, 2013 — 1:06pm  |  Reply

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