This recipe began life as an Eat Better America recipe, but I made it healthier by using fat-free imitation crab and dodging the salt. I was also able to add more imitation crab because I eliminated the salt and lowered the sodium.
I used Icicle fat-free imitation crab, which was lower in calories and sodium than all the other available brands. All in all it’s a good summer salad dish, but because I used it as an entrée for just the two of us I had to cut the recipe down to two servings (the one original served six). It won’t freeze well, and I hate to keep eating the same thing day after day. The entrée servings were pretty huge and very filling, but you could also use it as a side salad if you stretched this recipe to four servings.
I liked it — and so did Charles — and will definitely try it again this summer. Now I’m looking around for more seafood salad type recipes.
1 C rotini, uncooked
4 ounces fat-free imitation crab
1/3 medium bell pepper, cut in strips
1/3 ripe mango, cubed
2 t fresh cilantro
1 jalapeno pepper
1/3 t lime peel, grated
1T lime juice
2 t olive oil
1 t honey
1/8 t cumin
1/8 t ginger
Cook pasta as directed, drain and cool.
Mix salad ingredients with pasta and toss.
Mix together dressing ingredients, pour over salad and mix.
Serve on a bed of lettuce. Season with Mrs. Dash to taste.
Calories 208 calories
Sodium 259 mg.