Description
Crab meat tossed in clean citrus flavors and accompanied by crunchy cucumbers.
Ingredients
Scale
- 1/2 English cucumber (sliced half seeds removed and sliced into thin strips)
- 6 ounces lump crab meat
- 1 large pink grapefruit (peeled, segmented and sliced in half.)
- For the Dresssing:
- juice of 1 lime
- 1 teaspoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon tabasco or other hot sauce (I use Frank’s Red Sauce)
- 1/2 teaspoon kosher salt
- black pepper
Instructions
- Mix all the ingredients for the dressing and set aside.
- Arrange the cucumbers, grapefruit and crab meat on a plate.
- Pour dressing over and serve cold.
Notes
This crab salad will keep refrigerated for 1 day.
Nutrition
- Serving Size:
- Calories: 283
- Sugar: 3.1 g
- Sodium: 1185.3 mg
- Fat: 15.7 g
- Saturated Fat: 2.2 g
- Carbohydrates: 18.1 g
- Fiber: 0.4 g
- Protein: 21.4 g
- Cholesterol: 60.4 mg
