Lump Crab Salad

Lump Crab Salad Recipe
Lee Harrelson
This easy Lump Crab Salad is great for a fresh and delicious summertime meal.

Though it can be expensive, crabmeat is great for quick and delicious dinners. Substitute canned lump crabmeat for fresh, if you prefer, but avoid using regular canned crabmeat; the meat is too flaky for this dish. Rinse canned crabmeat for the best flavor.


4 servings
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 24 Minutes

Nutritional Information

Calories 202
Caloriesfromfat 29 %
Fat 6.6 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 27.8 g
Carbohydrate 5.3 g
Fiber 1.3 g
Cholesterol 128 mg
Iron 1.5 mg
Sodium 730 mg
Calcium 160 mg


1/2 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 1/2 tablespoons extravirgin olive oil
1 teaspoon sugar
1 teaspoon Thai fish sauce (such as Three Crabs)
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup finely chopped celery
2/3 cup finely chopped red bell pepper
1/3 cup thinly sliced green onions
3 tablespoons chopped fresh mint
1 pound lump crabmeat, shell pieces removed
4 medium Boston lettuce leaves


To prepare dressing, combine lime rind, juice, oil, sugar, fish sauce, salt, and ground red pepper, stirring with a whisk.

To prepare salad, place celery and next 4 ingredients (through crabmeat) in a medium bowl; toss gently to combine. Drizzle dressing over salad; toss gently to coat. Place 1 lettuce leaf on each of 4 plates; spoon 1 cup salad into each leaf.

David Bonom,

Cooking Light

August 2006
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