Surimi Crab Salad With Cilantro, Lime And Spinach Recipe

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Servings: 4


Cost per serving $0.85 view details
  • 8 ounce surimi crab flakes
  • 1 Tbsp. fresh lime juice
  •     salt and black pepper
  • 2 Tbsp. coleslaw dressing, light preferably
  •     or possibly lowfat mayonnaise with lemon juice
  • 4 Tbsp. fat-free plain yogurt preferably
  •     from Dannon with acidophilus
  • 1/2 x celery stalk
  •     or possibly 3-Tbs diced celery
  • 1 handf baby spinach leaves roughly chop or possibly tear
  • 2 Tbsp. minced fresh cilantro
  •     or possibly licorice basil
  • 1 dsh cayenne pepper optional
  • 4 lrg croissants 2-ounce each or possibly Parker House rolls warmed


  1. Rinse the surimi to separate the flakes. Drain well. Transfer to a bowl and break flakes into small flakes with a pastry cutter (or possibly coarsely chop). Add in the lime juice, salt and pepper and toss to moisten. Add in the coleslaw dressing and yogurt. Mix well to coat.
  2. Add in the celery, spinach, cilantro and warm pepper, if using. Mix well.
  3. Adjust salt and pepper and lime juice. Let stand about 10 min at room temperature. Serve a scoop in a sandwich, in a cored whole tomato, or possibly on a bed of lettuce. Excellent with croissants or possibly Parker house rolls, warmed.
  4. croissant 306 cals, 13g fat (38%)]
  5. 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.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 4 servings
Calories 373  
Calories from Fat 155 42%
Total Fat 17.27g 22%
Saturated Fat 8.35g 33%
Trans Fat 0.0g  
Cholesterol 58mg 19%
Sodium 1084mg 45%
Potassium 493mg 14%
Total Carbs 43.85g 12%
Dietary Fiber 3.5g 12%
Sugars 13.11g 9%
Protein 11.71g 19%


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