Well Plated · by Erin Clarke★ 4.6 (48)
Crab Salad
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 32%
CARBS 8G29% OF CAL
0G FIBER0G ADDED2G INTRINSIC6G OTHER2G TOTAL SUGAR
FAT 1G12% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light crab salad made with Greek yogurt instead of mayo, brightened with fresh tarragon and lemon. Creamy but refreshing, ready in minutes.
mainamericansaladshellfishgluten free
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Nutrition & ingredients
Ingredients
serves 5- 1 14-ounce package imitation crab meat
- 3/4 cup plain Greek yogurt ((I used 2%))
- 2 green onions (minced (about 1/3 cup))
- 1/2 cup finely chopped celery (1 large stalk)
- 1/4 cup fresh tarragon or dill* (chopped)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 32%
CARBS 8G29% OF CAL
0G FIBER0G ADDED2G INTRINSIC6G OTHER2G TOTAL SUGAR
FAT 1G12% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 467mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 61mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.