Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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


Crab and Corn Salad

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 large shallot
1/2 red bell pepper
1 lb lump crabmeat
1 lemon
2 Tbsp olive oil
1/2 tsp salt
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.

Nutrition Facts

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  
Cholesterol 87mg 29%
Sodium 631mg 26%
Total Carbohydrates 20g 7%
    Dietary Fiber 3g 10%
    Sugars 4g  
Protein 23g  
Vitamin A 33% Vitamin C 124%
Calcium 11% Iron 10%
Vitamin K 6 mcg Potassium 665 mg
Magnesium 66 mg



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