Recipe by Cooking Light November 1999

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Yield:
4 servings (serving size: 3 cantaloupe slices, 1 ounce crabmeat, and 2 tablespoons seeds)
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Ingredients

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Directions

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  • Arrange crabmeat in center of platter, and arrange cantaloupe around crabmeat. Sprinkle lime juice over the crabmeat and the cantaloupe. Top with the pomegranate seeds.

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Nutrition Facts

65 calories; calories from fat 10%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 6.5g; carbohydrates 9g; fiber 0.5g; cholesterol 28mg; iron 0.5mg; sodium 85mg; calcium 37mg.
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