Surimi Crab Salad with Cilantro, Lime And Spinach

Categories: Salads, Seafood
Yield: 4 servings

8 oz Surimi crab flakes
1 tb Fresh lime juice
Salt and black pepper
2 tb Coleslaw dressing; light;
-preferably from Hidden
-Valley Ranch or lowfat
-mayonnaise, with lemon
-juice
4 tb Fat-free plain yogurt;
-preferably from Dannon with
-acidophilus
1/2 Celery stalk or 3 Tbs diced
-celery
1 Handful baby spinach leaves;
-roughly chop or tear
2 tb Chopped fresh cilantro or
-licorice basil
1 ds Cayenne pepper; optional
4 lg Croissants; 2-oz each; or
-Parker House rolls, warmed

Rinse the surimi to separate the flakes. Drain well. Transfer to a bowl and
break flakes into small flakes with a pastry cutter (or coarsely chop). Add
the lime juice, salt and pepper and toss to moisten. Add the coleslaw
dressing and yogurt. Mix well to coat.

Add the celery, spinach, cilantro and hot pepper, if using. Mix well.
Adjust salt and pepper and lime juice. Let stand about 10 minutes at room
temperature. Serve a scoop in a sandwich, in a cored whole tomato, or on a
bed of lettuce. Excellent with crescants or Parker house rolls, warmed.

[Per serving: without croissant: 74 cals, 1g fat (12%); with large buttery
croissant 306 cals, 13g fat (38%)]

NOTES : This is a favorite. It needs good ingredients: Hidden Valley Ranch
Light Coleslaw is lemony and the Dannon fat free yogurt with acidophilus is
very smooth. We like cilantro and lime, but we've used other herbs when
fresh. Guests like this. It is always a winner.

Recipe by: Pat Hanneman 1997

Posted to EAT-LF Digest by Pat Hanneman on Sep 30,
1998,
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