Crab and Horseradish Salad
Servings
2Serving size
1/4 cupThis recipe can easily be multiplied and recipe keeps well for about 24 to 48 hours in the refrigerator. Makes great sandwiches!
Ingredients
| 4 Tbsp. Reduced fat sour cream |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1 Tbsp. Horseradish, prepared |
| 1 to taste Black pepper |
| 1 Large stalk Celery, raw (finely diced) |
| 1/4 medium Red bell peppers (finely diced) |
| 8 ounce Crabmeat |
| 1 medium Green onions (thinly sliced crosswise) |
Instructions
Add the celery, red pepper, crabmeat, and green onion.
Gently fold together to blend well but not break up the crabmeat too much.
Chill well before serving.
Serve this recipe with one of these vegetable side dishes.
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Mushroom Salad
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Napa Cabbage Salad
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Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
I had a version of this salad in Spain. It was a bit unexpected, with the horseradish being subtle and light. The flavors balance each other beautifully: the crab is full of fresh, sweet seafood flavor, the horseradish lends heat, and the tangy sour cream smooths it all out.