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


    1/4 cup lime juice
    1/4 cup rice wine vinegar
    1 teaspoon sugar
    1 cucumber, seeded and thinly sliced
    1/3 cup fresh mint, chopped
    12 ounces crab meat
    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.

Nutritional analysis per serving

  • Total fat 1 g
  • Calories 119
  • Protein 19 g
  • Cholesterol 76 mg
  • Total carbohydrate 7 g
  • Dietary fiber 1.5 g
  • Monounsaturated fat < 1 g
  • Saturated fat < 1 g
  • Sodium 293 mg
Mar. 02, 2010