Crab Salad
This creamy crab salad is a lighter version of the original with no mayo! Fresh herbs and lemon make it bright. The best imitation crab salad recipe!
Prep: 10 minutes
Total: 10 minutes
Servings: 5 cups
Ingredients
- 1 14-ounce package imitation crab meat
- ¾ cup plain Greek yogurt (I used 2%)
- 2 green onions minced (about 1/3 cup)
- ½ cup finely chopped celery 1 large stalk
- ¼ cup fresh tarragon or dill* chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a medium bowl, flake the imitation crab meat apart with a fork or your fingers. It’s ok (and even better) to have some larger chunks.
- Add the yogurt, scallions, celery, tarragon, lemon juice, mustard, salt, and pepper. Stir well to combine. Serve immediately or chill until ready to serve.
Notes
- *You can use cilantro or parsley if you prefer a different herb
- TO STORE: Store in an airtight container for up to 4 days. Do not freeze.
Nutrition
Serving: 1 cupCalories: 111kcalCarbohydrates: 18gProtein: 8gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.002gCholesterol: 10mgPotassium: 171mgFiber: 2gSugar: 4gVitamin A: 205IUVitamin C: 5mgCalcium: 73mgIron: 1mg
