Crab Caesar Salad

SERVES 4

• ¼ cup sugar-free mayonnaise
• 2 tablespoons lemon juice
• 1 medium garlic clove, minced (about 1 teaspoon)
• 1 tinned or jarred anchovy fillet, minced
• 1 teaspoon crab-boil seasoning mix
• 4 cups chopped romaine lettuce
• 1 large green bell pepper, stemmed, cored, and chopped (about 1 cup)
• 2 medium celery ribs, thinly sliced (about ½ cup)
• 2 medium scallions, trimmed and thinly sliced
• 8 ounces lump crabmeat, picked over for shell and cartilage
• ½ teaspoon mild paprika
• ½ teaspoon ground black pepper

• 1. Whisk the mayonnaise, lemon juice, garlic, anchovy, and crab-boil seasoning in a large bowl until well blended.
• 2. Add the romaine, bell pepper, celery, and scallions. Toss well to coat. Divide among four serving plates.
• 3. Top each salad with a quarter of the crabmeat, then sprinkle with the paprika and black pepper. Add salt and additional pepper to taste.