Easy Crab Salad
- Time: 10 minutes
- Servings: 4
- Serving Size: 5.0 ounces
- Stage: 6 Post-Op (Transition Foods)
INGREDIENTS:
- Crab or imitation crab - 12 oz (340 grams)
- Edamame beans, cooked - 1/3 cup (52 grams)
- Red onion - 1/3 medium (50 grams)
INGREDIENTS FOR DRESSING:
- Greek yogurt, non-fat, plain - 4 oz (113 grams)
- Olive oil - 1 tsp (5 grams)
- Hemp seeds - 1 tbsp (10 grams)
- Dill, dried - 1/4 tsp
- Paprika, ground - 1/4 tsp
- Sea salt - 1/4 tsp
- Lemon pepper - 1/4 tsp
- Celery seeds - 1/4 tsp
INSTRUCTIONS:
- In a bowl, mix all of the dressing ingredients.
- Chop the crab and finely chop the red onion. Unfreeze the edamame beans in the microwave or by boiling them in a pot with a bit of water.
- Add all ingredients to the bowl with the dressing. Mix gently, serve, and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days.
NUTRITION FACTS per serving:
- Calories 150
- Protein 18 grams
- Carbs 10 grams
- Fat 4 grams
- Fiber 1 grams
- Sugar 2 grams
- Iron 5% DV
- Calcium 5% DV
- Sodium 14% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Crab salad recipes typically use celery but since it is not recommended to eat until several months after your surgery we use celery seeds. These are super tiny and soft seeds that give this recipe the same great taste!
Tags: high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.