Crabstick Salad

I made Crab Louis once from the Dr Gourmet menus, and it was a bit mustardy for me. Plus crabmeat is appallingly expensive, and I quite like crabsticks. But you have to take into account how sweet they are.

So tonight I made a Crabstick Salad, which will do for 2 lunches, with 2 slices of omega-3 high-bran seeded bread for each serving. See what I think tomorrow ..

2 Tbsps finely chopped fresh dill

1 big gherkin / dill pickle, chopped quite small

2 Tbsps fat free yoghourt

2 Tbsps lowest fat mayonnaise (not that you should call it mayo, but it has body and bite)

2 Tbsps lemon juice

1 Tbsp whole-grain mustard

2 smallish spring / green onions, finely chopped

10 crabsticks, sliced


Bit more Scandinavian, less Creole, sweet but tart rather than hot.

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One Response to “Crabstick Salad”

  1. Sofa Says:

    Seriously scrummy, the dressing didn't break down and ooze thin liquid, the dill was pronounced but not overpowering. Could eat rather a lot of that …

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