Crab salad

Dietician'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.


  • 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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 121 g
Total carbohydrate: 11 g
Cholesterol: 50 mg
Dietary fiber: 2 g
Monounsaturated fat: < 1 g
Protein: 17 g
Saturated fat: < 1 g
Serving size: 1 cup lettuce with 1/2 cup crab mixture
Sodium: 304 mg
Total fat: 1 g

DASH Eating Plan Servings

Meats, poultry and fish: 2
Vegetables: 1

Diabetes Meal Plan Choices

Meat and meat substitutes: 2
Nonstarchy vegetables: 2

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1
Vegetables: 1

Last Updated Feb 6, 2016

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