Health and Education

Try this quick and easy holiday recipe

‘Tis the season for cranberries, pecans…and crab! From condiments to pies and from breads to spreads, cranberries and pecans are two Native American ingredients that are truly associated with the holiday season. And they go great with crab!

Cranberries are one of just a few fruits that have long been believed to have medicinal qualities. Today we value cranberries for their Vitamin C and antioxidant properties and as being a powerful “body-cleanser”. Pecans are prized for their sweetness, as well as their blood cholesterol-lowering mono- and poly-unsaturated fats. Pecans are considered an anti-oxidant-rich nut and are a good source of fiber and Vitamin E.

Crab meat’s high-quality protein is the perfect complement to our featured holiday recipe that is sure to help ring in a healthy New Year!

 
Cranberry Crab Salad
This recipe can be served on its own or as a dip or salad with crackers, a filling for lettuce cups or as a topping on cucumber slices

Ingredients
8oz container Phillips Backfin Crab Meat
1/4 c. Hellmann's® mayonnaise
1 tbsp. prepared horseradish
1/4 c. scallion, chopped (2-3 ea.)
1/4 c. dried Craisins® (or other sweetened dried cranberries)
1/4 c. celery, finely chopped
1/4 c. pecan pieces, toasted if desired

Directions
  1. In small mixing bowl, combine all ingredients except crab meat and pecans until blended.
  2. Gently fold in crab meat and chill, covered, until ready to serve.
  3. To serve: Portion salad on plates or serve as a dip in a bowl, topped with pecan pieces.

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