By Mayo Clinic Staff

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.

Number of servings

Serves 4
  1. Diabetes meal plan
  2. Weight management
  3. Low-fat
  4. Gluten-free

Ingredients

  1. 1/4 cup lime juice
  2. 1/4 cup rice wine vinegar
  3. 1 teaspoon sugar
  4. 1 cucumber, seeded and thinly sliced
  5. 1/3 cup chopped fresh mint
  6. 12 ounces cooked crab meat, drained
  7. 4 cups mixed salad greens (mesclun) or romaine lettuce
  8. 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 fat 1 g
  • Calories 121 g
  • Protein 17 g
  • Cholesterol 50 mg
  • Total carbohydrate 11 g
  • Dietary fiber 2 g
  • Monounsaturated fat < 1 g
  • Saturated fat < 1 g
  • Trans fat 1 g
  • Sodium 304 mg
  • Added sugars 1 g
Feb. 06, 2016

Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/crab-salad/rcp-20049770