Crab Salad
This recipe is quick, easy, and delicious. It's 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, making for a healthy, protein-packed lunch ready anytime. The creamy dressing combined with the crunchy sweet vegetables provides the perfect contrast in flavors. 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!
This recipe is quick, easy, and delicious. It's 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, making for a healthy, protein-packed lunch ready anytime. The creamy dressing combined with the crunchy sweet vegetables provides the perfect contrast in flavors. 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!
- Carbohydrate 11.3577420990625 g
- Cholesterol 33.1505 mg
- Fat 1.33650386045768 g
- Fiber 3.20760009362511 g
- Protein 13.1345181255643 g
- Saturated Fat 0.309122330898125 g
- Serving Size 1 1 Serving (311g)
- Sodium 181.304916668681 mg
- Sugar 8.15014200543743 g
- Trans Fat 0.486845092019577 g
- Calories 106 calories
Step-by-step
- 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.
- Slice off the tops of the tomatoes and set aside. Carve out the inside of the tomatoes, leaving the outside intact.
- 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!
Substituting canned tuna or cooked chicken for the crab meat fundamentally alters the protein density and moisture absorption rate, requiring an adjustment in the yogurt binding agent to maintain structural integrity. Without this balance, heavy proteins release excess liquid and turn the dish watery.
Achieving proper texture relies entirely on the initial preparation of the vegetables. Finely mincing celery, onion, and red pepper to uniform dimensions ensures they distribute evenly through the seafood without overpowering each bite. Excess moisture on vegetable surfaces will dilute the dressing, so patting chopped tomatoes and bell peppers dry with paper towels before mixing is mandatory.
Lowfat Greek yogurt provides acidity and protein with fewer calories than mayonnaise, but its thickness requires precise whisking with red wine vinegar and stevia to emulsify properly. Incorporating the dressing slowly prevents clumping around the delicate chunk crab meat.
Hollowing out large tomatoes to use as edible vessels requires a sharp paring spoon to scrape away internal seeds and membranes without puncturing the outer skin. Chilling the stuffed tomatoes in an airtight container for at least 30 minutes allows the structural walls to firm up before serving.
