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Surimi Crab Salad With Cilantro, Lime And Spinach Recipe

by Global Cookbook

Ingredients

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

Directions

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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