I’m always looking for ways to incorporate Greek yogurt into my meals. Sometimes, I use it in place of sour cream on my enchiladas, chilaquiles and nachos. It cuts the fat without compromising the flavor in your favorite Mexican dishes. This time, I gave the typical tuna salad a fresh twist and replaced mayonnaise with my beloved Greek yogurt and used crab instead of tuna.
Living near a fish market with readily available seafood, I was very apprehensive about using canned crabmeat. On an unexpected grocery store run, I saw Blue Star’s Claw Crabmeat and I was curious to try this product, so I developed this simple recipe.
I was pleasantly surprised! The claw meat is light brown and carefully handpicked from the legs and claws of the crab. It is considered to be the most flavorful part of the crab because of its boldness. It is very versatile and can be used in soups, sauces and dips.
Pair this light and tangy salad with tostadas or transform it into a full meal by making crab salad sandwiches for your family. It’s also a great party food and a wonderful picnic dish your guests will love and ask for more.
Ingredients
- 1 cup good quality blue crabmeat (I used Blue Star Claw Crabmeat)
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon onion, minced
- 1/4 teaspoon guajillo chile powder
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, combine the crabmeat, yogurt, lime juice, onions and cilantro. Gently stir being careful not to break up the crabmeat.
- Add the guajillo powder and season with salt and pepper. Refrigerate until ready to serve.
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