Fresh Crab Salad

Recipe

Salad
Fresh Crab Salad

Primary Media

Plate of greens topped with crab, walnuts and slices of grapefruit

User Rating

5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
20min
Prep
25min
Total

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    Description

    This light and citrusy salad is topped with fresh lump crab meat and grapefruit.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Dressing
    1(5.3-oz.) container Hy-Vee plain Greek yogurt
    1lemon, juiced
    2 tbsp.green onions, sliced
    2 tbsp.Gustare Vita olive oil
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste
    Crab Salad
    1 oz.Hy-Vee English walnuts
    Hy-Vee cayenne pepper, to taste
    1(8-oz.) bag baby spinach
    6 oz.fresh lump crab meat, cooked
    ½ c.lentils, cooked
    1fresh grapefruit , peeled and cut into sections

    Things To Grab

    • Small bowl
    • Baking sheet
    • Large serving bowl

    Directions

    1. Preheat oven to 300 degrees.

    2. Make Dressing: Combine yogurt, lemon juice, green onions, and olive oil in a small bowl. Season, to taste, with salt and pepper. Refrigerate until ready to serve.

    3. Mix walnuts and cayenne pepper on a baking sheet. Bake 4 to 5 minutes or until walnuts are fragrant and toasted. Remove from oven and cool completely.

    4. Make Salad: When ready to serve, toss spinach with crab meat, lentils, and walnuts in a large serving bowl. Add dressing and toss to evenly coat. Top salad with grapefruit slices and serve immediately. 

    Nutrition facts

    Servings

    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 30mg
    • Sodium: 210mg
    • Total Carbohydrates: 17g
    • Protein: 18g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 15%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Seafoodies Blog from the week of June 19, 2018