Crab and Spinach Salad

Prep Time15 min
chill Time 1 h
Time to Table75 min

For variety, this easy, colourful salad could be served in avocado shells or hollowed out beefsteak tomatoes for an elegant look or in a large hot dog or submarine bun for a family picnic.


1 pkg (227 g) Clover Leaf Crab Delectables™, Flake Style
1 pkg (300 g) frozen chopped spinach, thawed
2 stalks thinly sliced celery
4 green onions, sliced
1/2 cup (125 mL) Each: low fat yogurt and light mayonnaise
2 tbsp (30 mL) chopped fresh dill or 2 tsp/10 mL dried dillweed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground pepper


  1. Separate crab flakes into medium bowl. Drain and squeeze all moisture from spinach and add to crab with celery and onions.
  2. In small bowl mix yogurt, mayonnaise, dill, salt and pepper; add to crab mixture and mix well.
  3. Cover and chill 1/2-1 hour or longer. Serve on lettuce leaves with cucumber slices or melon wedges. Makes 4 main course servings.


  • Substitute tarragon or coriander to taste for dill.


per serving
% Daily
Fat11 g17%
Saturated Fat2 g
Trans Fat0 g
Saturated + Trans10%
Cholesterol20 mg
Sodium990 mg41%
Carbohydrate19 g6%
Fibre2 g8%
Sugar7 g
Protein8 g
Vitamin A25%
Vitamin C10%

Claims per serving

Low in Saturated Fat Trans Fat Free
Low in Cholesterol Source of Fibre
Excellent Source of Vitamin A Source of Vitamin C
Source of Calcium Source of Iron

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