Crab salad
Updated: 2016-02-06
This is a lighter, zestier version of the traditional crab salad.
Serves 4
- 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
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
Calories: 121 g
Total carbohydrate: 11 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 17 g
Saturated fat:
Serving size: 1 cup lettuce with 1/2 cup crab mixture
Sodium:
Total fat: 1 g