Light And Refreshing

Crab and Egg Salad

with yogurt dressing
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Crab and Egg Salad

Crab and Egg Salad - A light and lemony fresh salad

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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Our nutritional traffic light explained
more nutritional values 
1 serving contains
(Percentage of daily recommendation)
Calories248 kcal(12 %)
Protein18.5 g(19 %)
Fat15.9 g(14 %)
Carbohydrates7 g(5 %)
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
4 medium-sized eggs
8 ozs Yogurt
2 Tbsps Crème fraiche
organic lemons (zested)
salt
peppers
1 red, yellow, or green Bell pepper
4 stalks Celery
4 Tomatoes
6 ozs Crabmeat
1 bunch Arugula
How healthy are the main ingredients?
YogurtCrabmeatArugulaegglemonsalt
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Preparation steps

1.

Hard boil the eggs, then remove from the heat and peel. Mix the yogurt, crème fraîche, and lemon zest in a bowl. Season to taste with salt and pepper. 

2.

Rinse and quarter the pepper. Rinse the celery and pat dry. Rinse the tomatoes. Finely dice the vegetables. Mix the prepared vegetables and the crab into the yogurt mixture. Cover and let infuse in the refrigerator for 15 minutes. 

3.

Rinse the arugula, pat dry, and thinly slice the large leaves. Quarter the eggs. Gently mix the eggs and the arugula into the yogurt mixture, and serve. 

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