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Crab Salad ~ How Do You Make It Low Fat?

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Old 07-11-2013, 11:36 AM   #1
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Default Crab Salad ~ How Do You Make It Low Fat?

Like the title says How do you make crab salad low fat? I love crab salad, Right now how I make it is mix the crab and Mayo and sprinkle garlic power on it and thats it, Does anyone know if the way I currently make it is Low Fat? Just wondering.
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Old 07-11-2013, 12:27 PM   #2
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Are you using real crab or the fake "Krab"?
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Old 07-11-2013, 12:50 PM   #3
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Fake, I dont see the reason to buy crab legs to get the crab out of them to make crab salad with, The fake is so much easier to use lol.
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Old 07-11-2013, 12:58 PM   #4
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Use Light Mayonnaise.
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Old 07-11-2013, 01:28 PM   #5
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You could always do a half and half mixture of olive oil mayonnaise and NF greek yogurt. Maybe you could work your way up to full yogurt like I did.

I do this for my chicken and tuna salads so I assume it should work well with crab. GL!
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Old 07-11-2013, 01:34 PM   #6
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Thanks for the suggestions
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Old 07-11-2013, 01:45 PM   #7
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Do let us know how it turns out!

Oh, yea- if you don't have greek yogurt, sour cream would work just as well.
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Old 07-11-2013, 02:38 PM   #8
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yeah I think I'll either use light mayo like another poster said or do sour cream cause no I dont like greek yogurt lol
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Old 07-11-2013, 06:01 PM   #9
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You can also elevate the fiber content with almost no calories by adding finely diced or sliced celery and onion of some sort. The difference, for me, between the yogurt and the mayo, is egginess. Grated or finely diced egg whites (from hard boiled eggs) can add just enough taste to turn the corner- and minimal calories + added bulk
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Old 07-11-2013, 06:39 PM   #10
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Great suggestions, Tommy! I think I'll have that for lunch tomorrow!
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Old 07-11-2013, 11:52 PM   #11
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I forgot I do cut up hard boiled eggs and add them to the crab salad also.
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Old 07-13-2013, 12:35 AM   #12
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Sometimes I use mustard in place of mayo in tuna salad or egg salad, because it has no calories. You can add a dash of artificial sweetener if it is too tart.
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Old 07-19-2013, 06:11 PM   #13
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If you use real crab, shrimp and fish, I would recommend making it ceviche style with lime juice, tomatoes, onions, and cilantro. That sounds so good right now. I'll have to make some this weekend.
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Old 07-20-2013, 12:41 AM   #14
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nothing beats wild Alaskan crab caught fresh with crabpots while camping....take the skiff out, haul in the crab pots, and cook them over an open bonfire....yummmm
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Old 08-03-2013, 12:36 AM   #15
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try adding chopped fresh basil and a dash of cayenne pepper. Let rest a while in the fridge to blend the flavors, and enjoy! A friend who's a chef taught me that trick. It's really good on crackers, but now I'd probably have it with celery sticks or cucumber rounds.
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