DILLED CRAB SALAD

Dilled Crab Salad image

"I love dill, and when it's in season in my garden, I use as much as possible. I also dry some for cooking in winter," says field editor Mary Steiner of West Bend, Wisconsin. The tangy flavor of dill accents her cool and crunchy seafood salad.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 packages (8 ounces each) flaked imitation crabmeat
3 cups fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 cup thinly sliced red onion
1/2 cup snipped fresh dill
1/3 cup ranch salad dressing
1/3 cup sour cream
1 teaspoon lemon juice
Boston lettuce

Steps:

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.

Nutrition Facts : Calories 94 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 481mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges