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Crab and Spinach Salad

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.

Serves 
Prep time
15 min
Chill Time
1 hour
Time to Table
1 hour 15 min

Ingredients

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

Preparation

  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.

Variation: 

  • Substitute tarragon or coriander to taste for dill.

Nutrition

Amount per serving% Daily Value
Calories
210
Fat
11 g
17%
Saturated Fat
2 g
Trans Fat
0 g
Saturated + Trans
10%
Cholesterol
20 mg
Sodium
990 mg
41%
Carbohydrate
19 g
6%
Fibre
2 g
8%
Sugar
7 g
Protein
8 g
Vitamin A
25%
Vitamin C
10%
Calcium
10%
Iron
8%

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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