6ozcooked lump crabmeat, drained and picked over for shells
1/2unpeeled Bartlett pear, coed and finely diced
1/4 cuptoasted hazelnuts, finely chopped
1tbspfinely chopped shallot
4tspmayonnaise or vegan mayonnaise
1tspDijon mustard, gluten free if desired
2tspfresh lemon juice
1 tspfinely chopped tarragon leaves or 1/2 tsp dried tarragon
large pinch of freshly ground black pepper
1mediumpeeled red, candy cane, or yellow beet
In medium bowl, toss together crabmeat, pear, hazelnuts, and shallot.
In small bowl, whisk together mayonnaise, mustard, lemon juice, tarragon, salt, and pepper. Drizzle dressing over crab mixture and toss well to combine.
Using mandoline, slice beet paper thin. Rinse beet slices under cold running water for 1 minute, then pat slices dry with clean kitchen towel. Working with one beet slice at a time, scoop heaping 1 tsp crab mixture onto beet and fold in half. Place on serving plate and serve immediately.
Per serving: 54 calories; 4 g protein; 3 g total fat (0 g sat. fat); 3 g total carbohydrates (1 g sugars, 1 g fiber); 174 mg sodium