Try this Surimi Crab Salad with Cilantro, Lime And Spinach recipe, or contribute your own.
Suggest a better descriptionRinse 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 weve 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
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 | ||
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Calories: 397 | ||
Calories from Fat: 155 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 1169mg | 40 % | |
Potassium 414.5mg | 11 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 45g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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