Recipe: Crab salad

Dietitian's tip: 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.

Low fat = no more than 3 g of fat per serving

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 fresh mint, chopped
12 ounces crab meat
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)

Calories	119	Cholesterol	76 mg
Protein	19 g	Sodium	293 mg
Carbohydrate	7 g	Fiber	1.5 g
Total fat	1 g	Potassium	564 mg
Saturated fat	< 1 g	Calcium	124 mg
Monounsaturated fat	< 1 g