Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Seafood and Dill Shells
Serving Amount
Ingredients
1⁄4 cup light mayonnaise
1 Tbsp. lemon juice
3 Tbsp. fresh dill or 1 Tbsp. dried dill
1 sprig green onion, chopped, divided
10 oz imitation crab legs
4 oz smoked salmon
salt to taste
1⁄4 English cucumber, sliced to half moons
1 sprig green onion, chopped
Instructions
Step 1
In a bowl, mix light mayonnaise, lemon juice, dill and half the green onion.
Step 2
Chop imitation crab legs and smoked salmon until fine in texture, then add to the mayonnaise mixture. Season with salt to taste. Keep in mind that smoked salmon is salty.
Step 3
Add a spoon of the mixture to the mini shells. Add a halfmoon slice of English cucumber and sprinkle chopped green onions.
