Crab Salad

Crab Salad

¼ cup lime juice
¼ 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 or romaine lettuce
4 lime wedges
1. In a small bowl, combine the lime juice, vinegar, sugar, cucumber and mint. Add the crab and toss to coat well.
2. 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.
Serves: 4

Per Serving: Calories 119; Fat 1 g; Saturated fat 0 g; Carbohydrate 7 g; Fiber 1.5 g; Protein 19 g; Sodium 293 mg; Cholesterol 76 mg.

*Recipe courtesy of Mayo Clinic.

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