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This is a great summer main dish. Dijon mustard adds a touch of zing to the dressing. My husband, David, and I especially enjoy this salad on warm days.—Elisa Lochridge, Tigard, Oregon
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 253 calories, 8 g fat (5 g saturated fat), 46 mg cholesterol, 927 mg sodium, 24 g carbohydrate, 1 g fiber, 19 g protein.
Originally published as Cottage Cheese Crab Salad in Taste of Home June/July 2000, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 04, 2012 by ferbie
My husband and I enjoyed eatting this on a hot summer night.
Reviewed on Mar. 21, 2011 by a642483
This is an excellent recipe! I have made it several times for brunches or buffets and it goes quickly. I plan on making for Easter too. Thank you for sharing!
Reviewed on Feb. 28, 2010 by daisey5
I loved it. I used fat free cottage cheese and sour cream. I even put it in a whole wheat tortilla for lunch.
Reviewed on Dec. 29, 2009 by c.cripps
After coming across this recipe a year ago, I've made it numerous times. It's fabulous with fat free yogurt instead of the sour cream. I use it with my "clean" eating-matched with wheat crackers for a great small meal.
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