Crab Salad

Ingredients

• Romaine lettuce

  raw

  1 ½ leaf outer or 42g

• Blue crab

  canned

  6 oz or 170g

• Celery

  raw

  ⅜ strip or 2g

• Mayonnaise

  regular, salted

  2 ¼ tbsp or 31g

• Dijon mustard

  Grey Poupon

  ⅜ tsp or 2g

• Lemon juice

  ⅜ tbsp or 6g

• Capers

  canned

  ¾ tbsp, drained or 7g

• Parsley

  raw

  ⅜ tbsp or 1g

• Salt

  table

  ⅜ dash or 0.1g

• Black pepper

  ground

  ⅜ dash or 0.04g

Directions

1. Arrange the lettuce leaves on individual serving bowls or salad plates.
2. In a large bowl, combine the lump crab meat and finely diced celery.
3. Prepare the dressing by mixing the mayonnaise, Dijon mustard, lemon juice, chopped capers, and minced parsley.
4. Spoon the dressing over the crab and celery mixture and gently toss to coat evenly.
5. Divide the crab salad among the prepared bowls or plates and serve immediately.