Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
194
Calories
24g
Protein
7g
Fat
10g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fresh lump or backfin crabmeat (imitation crabmeat may be substituted)
- ¼ cup plain non-fat yogurt
- ¼ cup no-cholesterol, reduced-calorie mayonnaise
- 1 to 2 tablespoons chopped pimento
- 1 teaspoon capers
- ⅛ teaspoon red (cayenne) pepper
- 4 leaves romaine lettuce or other fresh greens
- paprika
- parsley sprigs
Directions
1
Pick over crabmeat carefully and place in a bowl.
2
Mix yogurt, mayonnaise, pimento, capers and cayenne in a small bowl; toss with crabmeat.
3
Arrange lettuce on 4 plates.
4
Place ¼ of crabmeat on each plate.
5
Garnish with paprika and parsley sprigs.
Recipe sourced from
fandom