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Recipe: Crab salad

Serves 4

Medically reviewed on Feb 6, 2018

Dietitian 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.


  • 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


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)

Serving Size1 cup lettuce with 1/2 cup crab mixture
Calories121 g
Carbohydrate11 g
Cholesterol50 mg
Fiber2 g
Protein17 g
Sodium304 mg
Monounsaturated Fat< 1 g
Saturated Fat< 1 g
Total Fat1 g

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