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Dilled Crab Salad

 Dilled Crab Salad
"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.
10 ServingsPrep: 15 min. + chilling


  • 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


  • 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. Yield: 10 servings.
Nutritional Facts: One 1-cup serving (prepared with fat-free ranch dressing and reduced-fat sour cream) equals 94 calories, 1 g fat (0 saturated fat), 12 mg cholesterol, 481 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.