OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.
If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!
- 1 pound cooked lump crab meat (can also sub tuna, shrimp or chicken)
- 1 tablespoon grapeseed oil
- 2 tablespoons white wine vinegar
- lemon juice from 1/2 fresh lemon
- 1/2 cup celery, diced
- 1/2 orange or red bell pepper, diced
- 1/4 cup red onion, diced fine
- 1/2 cup cucumber, diced
- 2 tablespoons fresh cilantro, chopped fine
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon fresh cracked white pepper
- 1/2 teaspoon Jane's Krazy Salt (or any seasoned salt you have)
- 1 teaspoon red chili flakes (optional)
- 1 small red or green chile, diced fine (optional)
- 3 tablespoons light/low cal mayonnaise
- Garnish: salad greens, sliced avocado, lemon wedges, cilantro
- Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces.
- Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.
- Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld.
- Serve over mixed greens with slices of avocado, additional cilantro and fresh lemon wedges.
You can also substitute cooked chicken or shrimp or tuna for this recipe.
Other Crab Salad Recipes you may enjoy: