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.
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
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 it's great for you, at only 200 calories and 6 grams of fat (1 gram saturated fat) in a very filling salad.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied, makes great sandwiches, and keeps for up to about 48 hours in the refrigerator. Serve as a sandwich or with a 2 ounce sourdough or whole wheat roll to make it a complete meal.
Place a large skillet over medium-high heat.
Add the 1 tsp. olive oil and swirl to coat the pan.
Add the corn and cook, tossing frequently, until the corn just begins to turn brown.
Remove and place in a large mixing bowl. Place the bowl in the refrigerator to chill.
When the corn is cold, add the shallot, pepper, crabmeat, lemon zest, lemon juice, extra virgin olive oil, salt, pepper, and thyme to the mixing bowl.
Gently fold the ingredients together (be careful not to break up the crab too much) and then chill the salad.
Serve with lettuce leaves as garnish.
Serving size: about 1 1/2 cups
|Calories 200||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||7%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 16g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A 5%||Vitamin C 40%|
|Calcium 7%||Iron 4%|
|Vitamin K 4mcg||Potassium 400mg|