This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is 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. Choose a gluten-free roll.
"I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table."
-Rodney Dangerfield, Comedian
Crabmeat is naturally high in sodium - with a 4 ounce serving having in the neighborhood of 350 mg of sodium - so add any salt sparingly. I like to use the pasteurized crabmeat as itís widely available, consistent in quality and stores well enough that you can hold it on ice for a few days if the container is sealed. Sometimes the processors will add some preservatives to the crab and that can also add salt. Check the package for the amount of sodium.
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 2 1/2 cups salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
Cooking time does not include chilling time (although it's close). This recipe keeps well in the refrigerator for about 36 hours.
Serve with Roasted Corn on the Cob or a whole wheat or gluten-free roll.
|1 lb||crabmeat (I like the pasteurized)|
|1 large||mango (peeled and diced)|
|1 medium||avocado (peeled and diced)|
|1 small||shallot (minced)|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|12 large||leaves fresh basil (chiffonade)|
Pick over the crabmeat carefully to remove any bits of shell.
Fold together the crabmeat, mango, lime juice, shallot, salt, pepper, olive oil and basil.
Serving size = about 1 1/2 cups salad
Servings = 4
Amount Per Serving
|Calories 236||Calories from Fat 76|
|% Daily Value|
|Total Fat 8g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 19g||7%|
|Dietary Fiber 3g||11%|
|Vitamin A 23%||Vitamin C 64%|
|Calcium 13%||Iron 6%|
|Vitamin K 36 mcg||Potassium 683 mg|
|Magnesium 62 mg|