Seafood Salad III

Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.

Step: 1

In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

Per Serving: 254 calories; protein 3.8g; carbohydrates 15.1g; fat 19.8g; cholesterol 29.4mg; sodium 986.1mg.

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