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This low-fat rendition of Crab Louis makes a first-class lunch or light supper entree.

Grapefruit-Crab Salad

Lettuce leaves

6 cups torn mixed salad greens

3 Florida Grapefruit, peeled

2 medium tomatoes, cut into wedges

2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed

1 small green sweet pepper, sliced into rings

1/4 cup reduced-calorie mayonnaise or salad dressing

1/4 cup plain fat-free yogurt

1 large hard-cooked egg white, chopped

1 tablespoon catsup

Few drops bottled hot pepper sauce

1. Line 4 individual plates with lettuce leaves; top with torn greens.
2. Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections.
3. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.
4. For dressing: In a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce. If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency.
5. Top each salad with some of the dressing mixture.

Makes 4 servings.

Recipe provided courtesy of The Florida Department of Citrus.

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