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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)
Calories119 Cholesterol76 mg
Protein19 g Sodium293 mg
Carbohydrate7 g Fiber1.5 g
Total fat1 g Potassium564 mg
Saturated fat< 1 g Calcium124 mg
Monounsaturated fat< 1 g   
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
DIABETES MEAL PLAN EXCHANGES
Nonstarchy vegetables1
Meat and meat substitutes3
DASH EATING PLAN SERVINGS

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HEALTHY RECIPES


May 17, 2008