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Cottage Cheese Crab Salad Recipe

Cottage Cheese Crab Salad Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 1/2 cup 4% cottage cheese
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • Lettuce leaves
  • 1 medium tomato, cut into wedges


  • 1. In a bowl, combine the cottage cheese, sour cream, mustard, garlic powder and pepper. Stir in crab, celery and onions. Serve on lettuce-lined plates with tomato wedges. Yield: 2 servings.

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.

Reviews for Cottage Cheese Crab Salad

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Reviewed May. 4, 2012

"My husband and I enjoyed eatting this on a hot summer night."

Reviewed Mar. 21, 2011

"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 Feb. 28, 2010

"I loved it. I used fat free cottage cheese and sour cream. I even put it in a whole wheat tortilla for lunch."

Reviewed Dec. 29, 2009

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.