Crab Salad with Buttermilk Dressing

Crab Salad with Buttermilk Dressing

Two steps and 10 minutes is all you need to toss this crab, lettuce and tomato salad – perfect for dinner.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

1/2 cup fat-free buttermilk
1/4 cup reduced-fat sour cream
2
teaspoons grated lemon peel
1
teaspoon chopped fresh dill weed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1
lb cooked jumbo lump crabmeat, drained, shell pieces removed
4
large leaves Bibb lettuce
2
cups multicolored cherry tomatoes (about 12 oz), quartered
  1. In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk.
  2. In medium bowl, mix crabmeat and dressing; toss well. Place lettuce on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.
Makes 4 servings (1 salad)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Try this salad with whole wheat crackers to complete the meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • Total Fat 3g
      • (Saturated Fat 1g,),
    • Sodium 500mg;
    • Total Carbohydrate 8g
      • (Dietary Fiber 1g,
    • Protein 19g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Other Carbohydrate;
      • 2 1/2 Very Lean Meat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.