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Yield: 4 Servings. Calories: 66 Per Serving. 85 Calories Per Tablespoon of Dressing.
*To prevent apple from turning brown, dip in a mixture of 1 tablespoon
lemon juice and 1 cup of water.
1/2 pound Maryland backfin crabmeat, cartilage removed
1 tablespoon carrots, shredded
1/3 cup celery, diced
1/3 cup cucumber, sliced thin
1/4 cup apple with skin, diced
romaine lettuce leaves

Dijon Dressing:
1 cup salad oil
1/4 cup dijon mustard
1/4 cup white wine tarragon vinegar
1 teaspoon persillade

Gently toss together crabmeat, vegetables and apple.
*Serve salad on a bed of romaine lettuce.
Mix together all the dressing ingredients.
Stir until blended.
Serve with dressing.