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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Choose a gluten-free roll.

 

"I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table."
-Rodney Dangerfield, Comedian

The refrigerator light goes on...

Crabmeat is naturally high in sodium - with a 4 ounce serving having in the neighborhood of 350 mg of sodium - so add any salt sparingly. I like to use the pasteurized crabmeat as itís widely available, consistent in quality and stores well enough that you can hold it on ice for a few days if the container is sealed. Sometimes the processors will add some preservatives to the crab and that can also add salt. Check the package for the amount of sodium.

Crab

Crabs are crustaceans in the same family as shrimp and lobster. They have five pairs of legs - the two front ones are the pincers or claws (where the best crab meat is).

When buying fresh crabs, only buy living whole crabs. If they are dead, don't buy them. If you buy frozen crabs, don't buy them if they have been thawed. Lump crab is whole pieces of crab claws and the white body meat. Flaked crab is the smaller bits of both dark and light meat from both the claws and the body of the crab. The former is tastier and makes the best crab cakes. Crab Ľ


 

Crab, Avocado and Mango Salad



Servings = 4 | Serving size =about 2 1/2 cups salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

Cooking time does not include chilling time (although it's close). This recipe keeps well in the refrigerator for about 36 hours.

Serve with Roasted Corn on the Cob or a whole wheat or gluten-free roll.

1 lb crabmeat (I like the pasteurized)
1 large mango (peeled and diced)
1 medium avocado (peeled and diced)
1 lime (juiced)
1 small shallot (minced)
1/4 tsp salt
fresh ground black pepper (to taste)
1 Tbsp olive oil
12 large leaves fresh basil (chiffonade)

Pick over the crabmeat carefully to remove any bits of shell.

Fold together the crabmeat, mango, lime juice, shallot, salt, pepper, olive oil and basil.

Chill.

Nutrition Facts

Serving size = about 1 1/2 cups salad

Servings = 4

.

Amount Per Serving

Calories 236 Calories from Fat 76
  % Daily Value
Total Fat 8g 11%
    Saturated Fat 1g 5%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 88mg 28%
Sodium 481mg 18%
Total Carbohydrates 19g 7%
    Dietary Fiber 3g 11%
    Sugars 13g  
Protein 21g  
Vitamin A 23% Vitamin C 64%
Calcium 13% Iron 6%
Vitamin K 36 mcg Potassium 683 mg
Magnesium 62 mg