This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. DO NOT use artificial crabmeat since majority contains wheat protein.
"You cannot teach a crab to walk straight."
-Aristophanes, Greek playwright
This is a quick and very easy salad that makes for a lovely spring meal. The sweetness of the crab and corn together with the herbed flavor of the lemon thyme works great. And itís great for you at only 240 calories and 9 grams of fat (1 gram saturated fat).
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
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps for up to about 48 hours in the refrigerator.
Serve with a 2 ounce sourdough or whole wheat roll.
|spray olive oil|
|2||ears yellow or white corn|
|1/2||red bell pepper|
|1 lb||lump crabmeat|
|2 Tbsp||olive oil|
|fresh ground black pepper|
|2 Tbsp||fresh thyme leaves|
|lettuce leaves for garnish|
Place a medium non-stick skillet over medium-high heat. Spray the pan lightly with olive oil and add the corn. Cook, tossing frequently, until the corn just begins to turn brown. Remove and place in a bowl. Place the bowl in the refrigerator to chill.
Mince the shallot and dice the pepper. Place the shallot, pepper, crabmeat, lemon juice, olive oil, salt, pepper and thyme in a medium mixing bowl. Add the chilled corn.
Gently fold the ingredients together and then chill the salad. Serve with lettuce leaves as garnish.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 240||Calories from Fat 78|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 3g||10%|
|Vitamin A 33%||Vitamin C 124%|
|Calcium 11%||Iron 10%|
|Vitamin K 6 mcg||Potassium 665 mg|
|Magnesium 66 mg|