Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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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.

David Bonom
Recipe by Cooking Light August 2006

Gallery

Credit: Lee Harrelson

Recipe Summary test

total:
24 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

202 calories; calories from fat 29%; fat 6.6g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.6g; protein 27.8g; carbohydrates 5.3g; fiber 1.3g; cholesterol 128mg; iron 1.5mg; sodium 730mg; calcium 160mg.
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