Crab salad

Date Updated: 02/06/2016

Serving Info

Serves 4

Dietician 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.

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.

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