RECIPE # 4997 TROPICAL CRAB SALAD Monday April 29, 2013
SARAH-JANE BEDWELL / REGISTERED DIETICIAN
2 (6oz.) cans lump crab meat
1 avocado-peeled, pitted, and diced
1 small mango-peeled, pitted, and diced
1 small jalapeno, seeded and diced
2 tbsp. chopped fresh cilantro
2 tbsp. extra virgin olive oil
2 tbsp. fresh orange juice
1 tbsp. fresh lime juice salt and pepper, to taste
chives, for garnish
In a small bowl, whisk olive oil, juices, and salt and pepper to taste together until combined. Toss remaining ingredients (except chives) together in a large bowl. Pour olive oil mixture over crab mixture and toss. Serve in large martini glasses and garnish with fresh chives. Makes 4 servings.
Nutrition facts per serving: 215 calories, 13.8g fat, 1.8g sat. fat, 75mg cholesterol, 599mg sodium, 12.2g carb, 3.4g fiber, 8.2g sugars, 13.3g protein, 17% DV vitamin A, 49% DV vitamin C, 4% DV calcium, 5% DV iron. For more healthy eating tips visit www.sarahjanebedwell.com.