Okay, I know before even typing this that many MANY of you will not be onboard with this. Seafood and Greek yogurt? EW. But, I gotta tell you… if you sometimes get a hankering for a creamy can’t-possibly-be-good-for-you mayo-based “salad” every once in a while, you should give this a try. (I feel like this, coupled with my last post on Buffalo Chicken Salad, demonstrates some weird recent obsession with these kinds of dishes and I guess I just can’t even deny that.)
First, a few things I have to admit upfront:
Confession: Sometimes I specifically and forcefully crave imitation crab meat. There’s something weirdly comforting about its blandess and innate fakeness. I don’t get it either! I just hope they don’t take my Baltimore card away for that. 😉
Confession: It didn’t even occur to me to put Old Bay in this until I was looking at other recipes after I realized I’d sort of made a recipe! Strike two against me as a Baltimore girl!
Confession: I love mayonnaise. I know… it’s gross… but, I can’t help it. ESPECIALLY Hellman’s Lite Mayonnaise! I have found, though, that a mixture of mayonnaise and Greek yogurt (which sounds even grosser, but, I SWEAR, I have people to back this up!) gets me my fix and actually adds significant protein to whatever I’m eating.
So, with all that said…
I stopped at the grocery store on the way home and bought a package of imitation crab meat for some future, unspecified purpose (or simple snacking) along with fixings to cook dinner (zoodles and marinara sauce that I was going to cook with some frozen langostino tails from Trader Joe’s). And then I got home on this hot day and decided I just didn’t feel like cooking AT ALL. So I was going to make something with that fake crab meat and it was going to have mayonnaise. (I am so open to suggestion — I swear this all came from catching a glimpse of shrimp salad at the deli counter at the grocery store.
Here’s what I came up with from things I already had in the apartment (there are so many ways you could mix this up!)
1 8 ounce package imitation crab meat
1 7 ounce container of Fage Greek Yogurt (I used the 2%… you could definitely use less than the whole container. Honestly? I was too lazy to deal with leftovers so I just used it all)
2 T Hellman’s Lite Mayonnaise (You can also toy with the amount here — test it to see what suits you!)
1 celery stalk, sliced
1/2 cup diced red peppers
a handful of mini Heirloom tomatoes
1 T capers
The only really specific thing I think is important with this recipe is to mix the mayonnaise and yogurt first. This helps make the yogurt much creamier and makes sure the yogurt and mayonnaise mix well. The mayonnaise really cuts that very specific Greek Yogurt taste of the Greek Yogurt (if that makes sense) and helps turn into a decadent feeling binding agent.
Then just add everything else and gently mix!
Like I said, there are so many ways you could mix this basic idea up: real crab or shrimp instead of the imitation crab meat, maybe adding some sliced green onions or water chestnuts, sprinking with some parsley, using freaking Old Bay! The list goes on…
For one pretty big serving: 500 calories, 2.8 grams of fat, 43.5 grams of carbs (12 grams of fiber), 53.4 grams of protein.