Lump Crab Salad

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. Total time: 24 minutes.

Yield: 4 servings

Ingredients

• Dressing:
• 1/2  teaspoon  grated lime rind
• 3  tablespoons  fresh lime juice
• 1 1/2  tablespoons  extravirgin olive oil
• 1  teaspoon  sugar
• 1  teaspoon  Thai fish sauce (such as Three Crabs)
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground red pepper
• 
  Salad:
• 3/4  cup  finely chopped celery
• 2/3  cup  finely chopped red bell pepper
• 1/3  cup  thinly sliced green onions
• 3  tablespoons  chopped fresh mint
• 1  pound  lump crabmeat, shell pieces removed
• 4  medium Boston lettuce leaves

Preparation

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

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.

Nutritional Information

Calories:

202 (29% from fat)

Fat:

6.6g (sat 0.7g,mono 3.7g,poly 0.6g)

Protein:

27.8g

Carbohydrate:

5.3g

Fiber:

1.3g

Cholesterol:

128mg

Iron:

1.5mg

Sodium:

730mg

Calcium:

160mg