This Crab and Shrimp Salad is inspired by a salad I had at Sunset Grille in Ocean City, Maryland last week. I kept thinking about how good it was, so I had to try to recreate it at home. I pared it with my guiltless blue cheese dressing. Guiltless because it is made with plain Greek yogurt instead of mayo.
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When we were in Ocean City last week, we ate at this restaurant called Sunset Grille with our friends Regina and Mike. I had the Creole Blue Crab & Shrimp Salad with blue crab lumps, sweet shrimp, Hass avocado, vine-ripened tomato, cucumber, mixed greens, and lemon.
So I was inspired to make my own version today for lunch. I added sunflower sprouts, changed mixed greens to arugula and served it with Guiltless Blue Cheese Dressing made with Greek Yogurt.
Guiltless Blue Cheese Dressing
Yields enough to dress about 4-6 salads
1/4 cup blue cheese finely chopped or in crumbles
1/2 cup non-fat plain Greek yogurt (I use Fage brand)
Juice of 1/2 a lemon (or even a lime works)
2 Tablespoons white wine (or champagne) vinegar
1 garlic clove, minced
1/4 teaspoon salt
Cracked black pepper to taste
1/4 teaspoon of Penzey’s Sunny Paris seasoning (optional)
Sprinkle garlic powder
Drizzle of local raw honey (optinal)
Finely chop and then break apart blue cheese into small crumbles. Combine blue cheese, Greek yogurt, lemon juice and vinegar in a bowl or jar and mix well. Add all seasonings and a drizzle of honey and stir well with fork until cheese is no longer clumping up.
The thickness of the dressing will vary depending on the brand of Greek yogurt you use (some are really thick). Add water (one tablespoon at a time) as necessary and stir until dressing reaches desired consistency.