Crab Salad

4 tbsp Best Food Light Mayo
1 serving Lemon zest ~ fresh lemon peel ` 1 tbps~ 6 g
3 tbsp Lemon juice
.0625 tsp Tobasco (Original)
.125 tsp Salt
.5 tsp Pepper, black
4 tbsp chopped Shallots
.25 cup, diced Celery, raw
4 tbsp chopped Fresh Chives
12 oz Diamonds Crab Meat Leg Meat

Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crab from the U.S. and Canada are both considered good choices for the environment. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.

1. Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn’t break up too much.
2. Divide the crab salad into 4 portions and place in lettuce wraps, rolls or on torn lettuce. Garnish with the remaining 1 tablespoon chives.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user WICKEDPIXII.