Devin Alexander
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Asian Crab Salad Picture By Kelsey Mikolajewski Retouch

Asian Crab Salad-Topped Brown Rice Crisps

An elegant, party-ready appetizer of crab salad piled onto crisp brown rice crackers — rich-tasting but light.
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Prep Time 15 minutes
Servings: 6 (4-cracker) servings
Ingredients Method Notes

Ingredients
  

  • 2 whole medium scallions, trimmed and finely chopped (about 1/3 cup)
  • 2 tablespoons all-natural light sandwich spread (light canola mayo)
  • 1 teaspoon hot sesame oil
  • 1/4 red bell pepper, finely chopped (about 1/3 cup)
  • 8 ounces lump crabmeat, drained if necessary
  • 24 brown rice crackers, preferably tamari-seasoned

Method
 

  1. In a small mixing bowl, stir the scallions, sandwich spread, oil, and pepper until well combined.
  2. Gently stir in the crabmeat just until combined. Mound 1 tablespoon of the crab on each cracker. Serve immediately.

Notes

Makes 6 (4-cracker) servings.
Per serving: 87 calories, 8g protein, 8g carbohydrates (trace sugar), 2g fat, trace saturated fat, 49mg cholesterol, less than 1g fiber, 223mg sodium.
Take it to go: pack the crab salad in a resealable container and the crackers in a separate bag, keeping them apart until the last minute so the crackers don't get soggy.
Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander © 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Photo credit: Kelsey Mikolajewski.