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 greens or lettuce among four plates. Top with the crab mixture. Spoon any remaining dressing over the crab. Garnish with lime wedges and serve right away.

Nutritional analysis per serving

Serving size: 1 cup lettuce with 1/2 cup crab mixture

  • Total fat 1 g
  • Calories 106
  • Protein 16 g
  • Cholesterol 82 mg
  • Total carbohydrate 7 g
  • Dietary fiber 1.5 g
  • Monounsaturated fat Trace
  • Saturated fat Trace
  • Trans fat Trace
  • Sodium 489 mg
  • Added sugars 1 g
  • Total carbohydrate 7 g
  • Total sugars 3 g
  • Potassium 466 mg
  • Calcium 118 mg
  • Magnesium 48 mg
  • Vitamin D 0 IU
  • Iron 1 mg
June 11, 2025

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