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Almond Crab Salad
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1 cup flaked lump crab meat (NOT imitation crab meat!)
4 hard cooked eggs, diced
1/2 cup blanched almonds, quartered
1 cup finely chopped celery
1 tablespoon pickle relish
8 ripe black olives, sliced (optional)
1/2 cup mayonnaise
2 tablespoons sour cream
1 tsp Splenda
1/4 cup cider vinegar
1 tsp salt
Mix mayo, sour cream, Splenda, vinegar and salt to make dressing. Mix crab meat with next 5 ingredients. Add dressing to crab meat mixture and mix thoroughly. Chill.
Serve in cups of lettuce and garnish with tomato wedges, or serve salad on tomato slices arranged on individual beds of lettuce.
Makes 6 servings. 2.5 carbs per serving.
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