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Crab Salad

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Rachel Argyle

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Crab Salad

Course Lunch
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 people
Calories 138kcal

Ingredients

  • 1 pound claw crab meat
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 cup celery diced
  • 1/4 cup red onion diced
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt

Instructions

  • Mix all ingredients in a large mixing bowl until well combined.
  • Store in the refrigerator before serving or in an airtight container for up to 5 days.

Notes

MFP: MFF Crab Salad
January 2021

Nutrition

Serving: 6.9ounces | Calories: 138kcal | Carbohydrates: 5.9g | Protein: 26.8g | Fat: 0.8g

Rachel Argyle