Crab salad - Mayo Clinic

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Crab salad

Print Products and services 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 Low Fat

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 fat 1 gCalories 121 gProtein 17 gCholesterol 50 mgTotal carbohydrate 11 gDietary fiber 2 gMonounsaturated fat < 1 gSaturated fat < 1 gTrans fat 1 gSodium 304 mgAdded sugars 1 g

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy 1 Vegetables 1

DASH Eating Plan Servings

Meats, poultry and fish 2 Vegetables 1 DASH diet: Recommended servings Sample DASH menus

Diabetes Meal Plan Choices

Meat and meat substitutes 2 Nonstarchy vegetables 2 ShareTweet Feb. 06, 2016

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