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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is NOT safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the sour cream is gluten-free, and DO NOT use artificial crabmeat since majority contains wheat protein.

 

"You cannot teach a crab to walk straight."
-Aristophanes, Greek Playwright

The refrigerator light goes on...

I had a version of this salad in Spain. It was a bit unexpected, with the horseradish being subtle and light. The flavors balance each other beautifully: the crab is full of fresh, sweet seafood flavor, the horseradish lends heat, and the tangy sour cream smooths it all out.

Horseradish is a brassica - from the same family as broccoli, cabbage, and mustard greens. The root of the horseradish is grated as a spice. The greens are not often prepared, but can be cooked similarly to mustard greens. The prepared version of horseradish that you purchase in the store is essentially pickled and generally contains only the addition of a bit of salt and vinegar. This is very different from products labelled "horseradish sauce," which are essentially the grated root combined with mayonnaise.

 
 

Crab and Horseradish Salad



Servings: 2 | Serving size: 1/4 cup

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and recipe keeps well for about 24 to 48 hours in the refrigerator. Makes great sandwiches!

4 Tbsp. reduced fat sour cream
2 Tbsp. non-fat Greek yogurt
1 Tbsp. prepared horseradish
to taste fresh ground black pepper
1 large rib celery (finely diced)
1/4 medium red bell pepper (finely diced)
8 ounces crabmeat
1 small green onion (thinly sliced crosswise)

Crab and Horseradish Salad recipe from Dr. Gourmet

Place the sour cream, yogurt, horseradish, and pepper in a mixing bowl and fold together.

Add the celery, red pepper, crabmeat, and green onion.

Gently fold together to blend well but not break up the crabmeat too much.

Chill well before serving.

Nutrition Facts

Serving size = 1/4 cup

Servings = 2

.

Amount Per Serving

Calories 172 Calories from Fat 45
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 2.5g 13%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 79mg 27%
Sodium 420mg 18%
Total Carbohydrates 8g 3%
    Dietary Fiber 2g 8%
    Sugars 3g
Protein 23g
Vitamin A 30% Vitamin C 90%
Calcium 15% Iron 4%
Vitamin K 37mcg Potassium 677mg