Crab Salad Stuffed Bell Peppers
A great light-meal idea, not only nutritious but lip-smacking too!
| Serves/Makes: | 4 |
| Preparation Time: | 15 Minutes |
| Time to Table: | 15 Minutes |
Crab Salad Stuffed Bell Peppers Ingredients
| 1/4 cup (50 mL) | plain yogurt |
| 2 tbsp (30 mL) | light mayonnaise |
| 1 tsp (5 mL) | each Dijon mustard and white wine vinegar |
| 1/4 tsp (1 mL) | each salt and pepper |
| 1 pkg (200 g) | Clover Leaf Crab Delectables TM, Flake Style or Leg Style, very finely chopped like shreds |
| 1/2 | avocado, diced |
| 1/4 cup (50 mL) | finely chopped celery |
| 2 tsp (10 mL) | finely chopped fresh tarragon |
| 2 | red bell peppers |
| Frisée or other lettuce (optional) |
Preparation
- Stir yogurt with mayonnaise, Dijon mustard, vinegar, salt and pepper until smooth. Reserve. Combine crab with avocado, celery and tarragon in a bowl. Add the dressing and stir gently to combine.
- Halve the peppers lengthwise from stem to bottom. Trim out the core and seeds and discard. Spoon the crab salad into the peppers and arrange on a bed of frisée lettuce (if using).
- Makes 4 servings.
Tip:
Substitute four, hollowed out beefsteak tomatoes for an alternative to the peppers. Or, for an easy appetizer, stuff the crab mixture into hollowed out cherry tomatoes.
Nutrients Per Serving
|
CLAIMS PER SERVING- Trans Fat Free - Low in Cholesterol - Source of Fibre - Good Source of Vitamin A - Excellent Source of Vitamin C - Source of Calcium |
