This is a lighter, zestier version of the traditional crab salad. You can substitute lemon juice and wedges for the lime juice and wedges if you prefer.

Serves 4

Ingredients:

       
  • 1/4 cup lime juice
  •    
  • 1/4 cup rice wine vinegar
  •    
  • 1 teaspoon sugar
  •    
  • 1 cucumber, seeded and thinly sliced
  •    
  • 1/3 cup chopped fresh mint
  •    
  • 12 ounces cooked crab meat, drained
  •    
  • 4 cups mixed salad greens (mesclun) or romaine lettuce
  •    
  • 4 lime wedges

Directions:

In a small bowl, combine the lime juice, vinegar, sugar, cucumber and mint. Add the crab and toss to coat well. Divide the lettuce among individual plates. Top with the crab mixture. Spoon any remaining dressing over the crab. Garnish with lime wedges and serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 cup lettuce with 1/2 cup crab mixture
  • Total carbohydrate: 11 g
  • Dietary fiber: 2 g
  • Sodium: 304 mg
  • Saturated fat: < 1 g
  • Monounsaturated fat: < 1 g
  • Total fat: 1 g
  • Cholesterol: 50 mg
  • Protein: 17 g
  • Calories: 121 g
  • Meats poultry and fish: 2
  • Vegetables: 1
  • Protein and dairy: 1
  • Vegetables: 1
  • Meat and meat substitutes: 2
  • Nonstarchy vegetables: 2
Last Updated: 2016-02-06
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