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.