Spinach Artichoke Crab Salad
2 tablespoons sliced black olives
1 (14-ounce) can quartered artichoke hearts
1 (8-ounce) package imitation king crabmeat
3 tablespoons diced pimientos
2 teaspoons Dijon mustard
1 cup Deli spinach dip
1/2 teaspoon salt
1/8 teaspoon pepper
5 ounces fresh spinach leaves
1/4 cup alfalfa sprouts (optional)
1 tomato (rinsed, optional)
hard-boiled eggs (optional)
1. Place olives and artichokes in medium bowl. Break crab meat apart while adding to artichokes.
2. Add pimentos, mustard, spinach dip, salt, and pepper. Stir mixture together gently until well blended.
3. Place spinach leaves on each serving plate. Add one-fourth of the crab mixture to center of spinach; top with alfalfa sprouts. Cut tomatoes and eggs into wedges and arrange around crab salad. Serve. CALORIES (per 1/4 recipe) 290kcal; FAT 19g; CHOL 35mg; SODIUM 1480mg; CARB 18g; FIBER 3g; PROTEIN 13g; VIT A 120%; VIT C 45%; CALC 10%; IRON 15%
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Recipe Version soup0032