Recipe for Surimi Crab Salad with Cilantro, Lime and Spinach 
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Yield:
4
Ingredients:
Amount Ingredient
8 oz surimi crab flakes
1 tbl fresh lime juice
salt and black pepper
2 tbl coleslaw dressing, light preferably
or lowfat mayonnaise with lemon juice
4 tbl fat-free plain yogurt preferably
from Dannon with acidophilus
1/2 x celery stalk
or 3-Tbs diced celery
1 x handful baby spinach leaves roughly chop or tear
2 tbl chopped fresh cilantro
or licorice basil
1 dsh cayenne pepper optional
Instructions:
Instructions: Rinse the surimi to separate the flakes. Drain well. Transfer to a bowl and break flakes into small flakes with a pastry cutter (or coarsely chop). Add the lime juice, salt and pepper and toss to moisten. Add the coleslaw dressing and yogurt. Mix well to coat.

Add the celery, spinach, cilantro and hot pepper, if using. Mix well.

Adjust salt and pepper and lime juice. Let stand about 10 minutes at room temperature. Serve a scoop in a sandwich, in a cored whole tomato, or on a bed of lettuce. Excellent with croissants or Parker house rolls, warmed.

croissant 306 cals, 13g fat (38%)]

NOTES : This is a favorite. It needs good ingredients: Hidden Valley Ranch Light Coleslaw is lemony and the Dannon fat free yogurt with acidophilus is very smooth. We like cilantro and lime, but weve used other herbs when fresh. Guests like this. It is always a winner.

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