Rating: 4 stars
1 Ratings
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  • 4 star values: 1
  • 5 star values: 0

This elegant, low-fat crabmeat appetizer features a mixture of crabmeat and shredded celery root tossed in a tangy mayonnaise sauce and served in lettuce cups.

Mark Bittman
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: 2 filled leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a medium bowl.

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  • Combine mayonnaise and next 6 ingredients (through red pepper) in a small bowl, stirring with a whisk. Gradually add oil, stirring well with a whisk. Drizzle dressing over crab mixture, tossing well to combine. Spoon about 1 1/2 tablespoons crab mixture in center of each lettuce leaf.

Nutrition Facts

70 calories; fat 4g; saturated fat 0.6g; mono fat 2.1g; poly fat 1.2g; protein 4.5g; carbohydrates 4.4g; fiber 0.7g; cholesterol 20mg; iron 0.5mg; sodium 155mg; calcium 38mg.
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