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Spinach Artichoke Crab Salad
Recipes
Spinach Artichoke Crab Salad
4 servings
15 total

Ingredients

  • 8 oz imitation crab meat
  • 1 (14-oz) can quartered artichoke hearts
  • 2 tablespoons sliced black olives
  • 3 tablespoons diced pimientos
  • 2 teaspoons Dijon mustard
  • 1 cup Deli spinach dip
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 5 oz fresh spinach leaves
  • ¼ cup alfalfa sprouts (optional)
  • 1 large tomato (optional)
  • 4 hard-boiled eggs (optional)

Steps

    1. Chop crabmeat; drain artichoke hearts. Combine in large bowl: crab, artichoke, olives, pimientos, mustard, spinach dip, salt, and pepper until blended.
    2. Arrange spinach on serving plates. Add one-fourth of crab mixture to center of spinach; top with alfalfa sprouts (if desired). Cut tomatoes and eggs into wedges and arrange around crab salad (if desired). Serve.

Amount per ¼ recipe serving: Calories 280, Total Fat 19g, Sat Fat 4g, Trans Fat 0g, Chol 35mg, Sodium 1060mg, Total Carb 17g, Fiber 5g, Sugars 4g, Protein 13g, Calc 8%, Vitamin A 120%, Vitamin C 45%, Iron 10%