Lobster Rice
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Crab Salad Stuffed Bell Peppers
Serves4
Prep Time15 min
Time to Table15 min
A great light-meal idea, not only nutritious but lip-smacking too!
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USED IN THIS RECIPE
Ingredients
1/4 cup (50 mL) plain yogurt
2 tbsp (30 mL) light mayonnaise
1 tsp (5 mL) each Dijon mustard and white wine vinegar
1/4 tsp (1 mL) each salt and pepper
1 pkg (200 g) Clover Leaf Crab Delectables™, Flake Style or Leg Style, very finely chopped like shreds
1/2 avocado, diced
1/4 cup (50 mL) finely chopped celery
2 tsp (10 mL) finely chopped fresh tarragon
2 red bell peppers
Frisée or other lettuce (optional)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Stir yogurt with mayonnaise, Dijon mustard, vinegar, salt and pepper until smooth. Reserve. Combine crab with avocado, celery and tarragon in a bowl. Add the dressing and stir gently to combine.
- Halve the peppers lengthwise from stem to bottom. Trim out the core and seeds and discard. Spoon the crab salad into the peppers and arrange on a bed of frisée lettuce (if using).
- Makes 4 servings.
Tip:
Substitute four, hollowed out beefsteak tomatoes for an alternative to the peppers. Or, for an easy appetizer, stuff the crab mixture into hollowed out cherry tomatoes.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 140 | |
| Fat | 7 g | 11% |
| Saturated Fat | 1 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 5% | |
| Cholesterol | 10 mg | |
| Sodium | 550 mg | 23% |
| Carbohydrate | 15 g | 5% |
| Fibre | 3 g | 12% |
| Sugar | 6 g | |
| Protein | 7 g | |
| Vitamin A | 20% | |
| Vitamin C | 130% | |
| Calcium | 8% | |
| Iron | 4% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Low in Cholesterol | Source of Fibre |
| Good Source of Vitamin A | Excellent Source of Vitamin C |
| Source of Calcium |
