Crab Salad With Sun Dried Tomato Louis Dressing Recipes

SEAFOOD SALAD WITH CRAB LOUIS DRESSING

Seafood Salad with Crab Louis Dressing image

Number Of Ingredients 14

Ingredients

DRESSING
3/4 cup chili sauce
1/4 cup light mayonnaise
1/4 cup low-fat plain yogurt
SALAD
1 (7-ounce) package (2 cups) small shell macaroni
1 (10-ounce) package frozen cooked shrimp, thawed, drained
1 (8-ounce) package , imitation crab meat, (surimi), cut into 1/2-inch pieces
1/2 cup sliced celery
1/2 cup , chopped green bell pepper
lettuce leaves, if desired
6 ot 8 ripe olives, quartered
3 medium tomatoes, cut into wedges
2 tablespoons chopped fresh parsley, if desired

Steps:

1. In small bowl, combine all dressing ingredients blend well. Set aside.2. Cook macaroni to desired doneness as directed on package. Drain rinse with cold water to cool.3. In large bowl, combine cooked macaroni, shrimp, imitation crabmeat, celery and bell pepper toss gently to mix.4. Line 7 individual salad bowls with lettuce leaves. Place about 2/3 cup crabmeat mixture in each bowl. Garnish with olives, tomatoes and parsley. Serve with dressing.Nutrition Information Per Serving: Serving Size: 1/7 of Recipe * Calories: 270 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 90 mg 30% * Sodium: 880 mg 37% * Total Carbohydrate: 37 g 12% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 18 g * Vitamin A: 20% * Vitamin C: 40% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 2 Starch, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 Fat or 2 Carbohydrate, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 FatSee Cook's Note: Preparing Dressings

Nutrition Facts : Nutritional Facts Serves

CRAB SALAD WITH SUN-DRIED TOMATO LOUIS DRESSING

Crab Salad with Sun-Dried Tomato Louis Dressing image

Categories Salad Shellfish Tomato Low Carb Mayonnaise Crab Asparagus Fall Lettuce Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

1 1/4 cups mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound asparagus, trimmed to 5-inch lengths
12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
1 pound lump crabmeat
1 cup cherry tomatoes
2 large hard-boiled eggs, cut into wedges
Lemon wedges

Steps:

Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

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