Do you have celery seed in your spice rack and have no idea what to use it for? If so, you’re not alone! This rare little spice can be used in many dishes to add a new and refreshing taste.
Who would have guessed that the slender celery plant that most of us typically eat cut up in sticks, as a snack with carrots, has leaves and flowers where you’ll find the tan to dark colored seeds—aka, the celery seed?
Celery seeds have a strong, pleasant smell a delicious flavor AND have anti-inflammatory and diuretic abilities! That’s right, celery seeds can add delicious flavor to your food and also increase urine output (helping to flush out bloat and puffiness—making you feel lean and light) and decrease inflammation in your body that over time damages cells and leads to chronic diseases.
So try something different in your spice rack and start enjoying celery seed with this recipe – Skinny Crab Salad.
Skinny Crab Salad
Serves: 4
Ingredients
2 cans crabmeat, 4 ounce each
2 cups chopped celery
1 tbsp light mayo,
3 tbsp dijonnaise
2 tsp celery seed
1tbsp coconut palm sugar
1/2 tbsp ground black pepper
1 tsp dried parsley
Directions
1. In a large bowl, combine all ingredients and mix until well combined. Refrigerate until chilled, about 1 hour. Enjoy with whole-grain crackers, on a bed of lettuce or even on whole-wheat pita bread to make a protein-packed sandwich for lunch.
Nutrition Facts per serving: 116 calories, 4 g fat, 1 g saturated fat, 298 mg sodium, 7 g carbs, 1 g fiber, 5 g sugar, 13 g protein
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- 2 cans crabmeat, 4 ounce each
- 2 cups chopped celery
- 1 tbsp light mayo,
- 3 tbsp dijonnaise
- 2 tsp celery seed
- 1tbsp coconut palm sugar
- ½ tbsp ground black pepper
- 1 tsp dried parsley
- In a large bowl, combine all ingredients and mix until well combined. Refrigerate until chilled, about 1 hour. Enjoy with whole-grain crackers, on a bed of lettuce or even on whole-wheat pita bread to make a protein-packed sandwich for lunch.