Ingredients
- 2 pounds cooked medium shrimp, peeled and deveined
- 2 packages (8 ounces each) imitation crabmeat
- 4 celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1/2 cup sliced ripe olives
- 1/2 cup reduced-fat mayonnaise
- two tablespoons prepared horseradish
- 1 teaspoon seasoned salt
- Leaf lettuce
Dietary Details
1 cup: 223 calories, 8g fat (1g saturated fats), 168mg cholesterol, 964mg sodium, 11g carb (0g sugars, 1g fiber), 27g protein Diabetic Exchanges: starch, 3 lean meat.
Directions
- Inside a large bowl, combine the very first five ingredients. In a tiny bowl, combine the mayonnaise, horseradish and seasoned salt mix well. Increase the shrimp mixture and stir well. Cover and refrigerate. Serve on the lettuce-lined plate. Yield: 9 servings.
Initially printed as Shrimp and Crab Salad see how to avoid & Tasty June/This summer 2001, p16