Fruited Crab Salad Recipe


Main Ingredient


 Canned apricot halves water packed8 Ounce, drained (1 Can)
 Frozen crabmeat6 Ounce, thawed and drained (1 Package)
 Sliced strawberries1 Cup (16 tbs)
 Sliced celery1 Cup (16 tbs)
 Reduced-calorie mayonnaise/Reduced-calorie salad dressing1⁄4 Cup (4 tbs)
 Plain low fat yogurt1⁄4 Cup (4 tbs)
 Skim milk2 Tablespoon
 Curry powder1⁄2 Teaspoon
 Torn salad greens4 Cup (64 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 501 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 19.6 mg

Sodium 591 mg24.6%

Total Carbohydrates 60 g19.9%

Dietary Fiber 11.2 g45%

Sugars 32.8 g

Protein 38 g76%

Vitamin A 150.6% Vitamin C 85.6%

Calcium 25.8% Iron 15.7%

*Based on a 2000 Calorie diet


Cut apricot pieces in half.
In a large mixing bowl combine apricots, crabmeat, strawberries, and celery.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, plain low-fat yogurt, milk, and curry powder.
Line three salad plates with torn salad greens.
Arrange one-third of the crab mixture on each plate.
Drizzle with dressing.