The Healthy Appetite: Healthy Crab Louis Salad
For years it''s been a Christmas Eve tradition in my family to have fresh crab and artichokes for dinner, but this year our schedule kept that from happening. A couple nights ago we were turkey-and-mashed-potatod out and in the mood for something light and healthy for dinner, so we got the idea to incorporate our missed tradition of fresh crab into a veggie-packed salad. I put my dad to work shelling the crab while I chopped up all the veggies!
This recipe is a lighter verson of a traditional Crab Louis salad, which is normally served with a mayonnaise-based dressing and hard boiled eggs. We used some of my dads famous salad dressing (recipe below) and the whole family raved about how great this salad turned out. Fresh crab is pretty pricey and the shelling process can take a while, so tuna, shrimp, chicken or garbanzo beans could easily be substituted to make this recipe less time consuming and more affordable. This recipe served all five of us as a main course, so you may want to halve or even quarter the recipe.
lettuce (we used 1 bag of butter lettuce and 1 bag romaine)
Preheat oven to Broil/500 degrees. Chop green beans and
zucchini, place in a lightly oiled pan, spritz with olive oil spray and season
with salt and pepper. Broil for 10-15 minutes, stirring occasionally, until
veggies are tender and begin to brown. Remove from pan and allow to cool,
refrigerate if desired. Chop remaining veggies and clean/shell fresh crab (my
dad found a good video on YouTube about the best technique for cleaning crab).
In a small bowl or container, combine ingredients for dressing and whisk until
well incorporated. In a large bowl, combine lettuce, veggies, and crab. Toss
with salad dressing and squeeze fresh lemon over salad to taste. Enjoy
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