Crab Salad Toasts

Total time 15 minutes

Makes 4 main-dish servings

·        
1 lemon

·        
¼ c. nonfat Greek yogurt

·        
2 tbsp. light mayonnaise

·        
1 tsp. Dijon mustard

·        
1 sm. Clove garlic, crushed with press

·        
¼ tsp. Old Bay seasoning Salt and pepper

·        
8 oz. cooked lump crabmeat, picked over

·        
2 lg. stalks celery finely chopped 1 sm. Granny
Smith apple, cored and finely chopped

·        
1 tsp. snipped chives, plus more for garnish

·        
4 lg. (about 7 in. wide) or 8 sm. slice country
white bread, lightly toasted

1. Into large bowl, from lemon, grate 1
   teaspoon peel and squeeze 1 tablespoon juice. Add yogurt, mayonnaise,
   mustard, garlic, Old Bay seasoning, ¼ teaspoon salt, and ¼ teaspoon
   freshly ground black pepper; stir to combine.
2. To same bowl, add crab, celery, and
   apple; stir to combine. Fold in chives. Divide among bread slices. Garnish
   with additional chives, if desired.

Each serving: About 220 calories, 15 g protein, 29 g carbohydrate, 5 g total fat
(1 g saturated), 3 g fiber, 58 mg cholesterol, 765 mg sodium.

Crab
salad toasts