Try not to break up the large lumps of crabmeat, because the salad looks best when the fresh, white meat stands out.
Recipe information
Yield
Makes 6 servings
Ingredients
1 pound fresh lump crabmeat, cartilage removed
1 cup diced (1/4 inch) peeled hothouse (seedless) cucumber
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 cup finely slivered fresh basil
Salt and freshly ground black pepper, to taste
1 cup Mango and Mint Salsa , for serving
2 to 3 tablespoons chopped fresh mint leaves, for garnish
6 mint or basil sprigs, for garnish
Preparation
Step 1
1. Combine the crabmeat and cucumber in a bowl. Carefully toss together with the lime juice and olive oil. Add the slivered basil, salt, and pepper; combine gently, trying not to break up the crabmeat.
Step 2
2. Mound the crabmeat equally in the center of 6 dinner plates. Top each serving with 2 tablespoons of Mango and Mint Salsa . Sprinkle with chopped mint and place a sprig of basil or mint alongside each salad.
Nutrition Per Serving
Per serving: 130 calories
5g carbohydrates
16g protein
5g fat
75mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
