Crab Salad

With all of our leftover crab from the previous night’s Crab Boil, I decided to make a crab salad. I’m definitely more of a cream cheese then a mayo girl, but you can really adjust this however you want to. I prefer to serve it on an avocado 1/2 with a sprinkle of green onions. Enjoy this light summer meal.

Crab Salad

about 2 Cups of meat from crab legs & claws, torn into small pieces
1 8oz package of Fat Free Cream Cheese
a little less than 1/4 Cup of mayo
2 to 3 Tbsp of skim milk
a splash of lemon juice
salt & pepper

In a medium size bowl combine crab meat, cream cheese, and mayo. Stir gently to combine.
Add milk in a Tbsp at a time until you are happy with the consistency.
Season with lemon juice, salt & pepper.

Serve chilled.

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