1 pound imitation crab (surimi)
1 very large red bell pepper, diced
1 carrot, peeled and shredded
1/4 C. sweet red onion, sliced thin and quartered
5 radishes, sliced thin
3 stalks celery, sliced thin
1 head bibb or leaf lettuce
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1/2 C. low-fat mayonnaise
1/4 C. skim milk
lemon wedges and snipped parsley for garnish

Combine crab (slice into mouth-size bites if necessary), red bell pepper, carrot, onion, radishes, celery, salt and black pepper. Refrigerate for 30 minutes to an hour. Combine mayonnaise and skim milk, stirring until smooth and the consistency is liquid enough for pouring. Add 1/4 tsp. of dill or if you like the flavor. (Try it without first – you can enjoy the mild flavors with a less flamboyant dressing!) Refrigerate until ready to serve. Serve mounds of crab salad on torn beds of bibb or leaf lettuce. Drizzle with mayo dressing and serve with lemon wedges and snipped parsley for garnish. (Also great stuffed in a pita pocket sandwich.)

Yield: 8 servings
Calories: 116
Fat: 5g
Fiber: 1g