Crab Salad Take 2

I typically do some preparation of meals on Sunday morning.  This week I had a 16 oz. refrigerated can of lump crab meat that was waiting to be used.  I decided to throw together a quick crab salad for lunch today on a bed of greens.  What resulted was 4 portions of tasty salad that took all of 10 minutes to make and store.  I love using crab because it is high in protein and low in calories.

Ingredients:

• One 16 ounce can of lump crab meat (I used Chicken of The Sea and found it in the deli refrigerator case at Costco)
• 2 tablespoons of horseradish mustard
• 4 tablespoons Bolthouse cilantro avocado dressing
• 1 teaspoon smoked paprika
• ½ teaspoon Cajun seasoning
• 3 mini sweet peppers chopped
• ½ cup chopped celery

Directions:

1. Open crab into bowl large enough to hold and mix all the ingredients
2. Add the mustard, dressing, celery, peppers, paprika and Cajun seasoning
3. Mix thoroughly until all are well blended
4. Enjoy!!

Nutrition:  Makes 4 servings each with approximately

• 123 calories and
• 22 grams protein