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Mexican Crab Salad

Diabetic.Foodie's picture
  Mixed baby salad greens 6 Cup (96 tbs)
  Cooked lump crabmeat/Chunk style imitation crabmeat 2 Cup (32 tbs)
  Tomatoes 2 Medium, cut into wedges
  Ripe avocado 1 Medium, halved lengthwise, seeded, peeled, and sliced
  Canned diced green chile peppers 4 Ounce, drained (1 Can)
  Chopped red onion 2 Tablespoon
  Snipped cilantro 2 Tablespoon
  White vinegar 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon

Divide the salad greens among 6 dinner plates.
Carefully clean lump crabmeat, removing any shell or cartilage pieces.
Arrange the crabmeat, tomatoes, avocado, and chile peppers on top of salad greens.
Sprinkle with onion and cilantro.
For dressing, in a screw-top jar combine the vinegar, oil, sugar, salt, and cumin.
Cover and shake well.
Pour the dressing over salads.

Recipe Summary

Side Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1438 Calories from Fat 633

% Daily Value*

Total Fat 74 g113.1%

Saturated Fat 9.6 g47.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3543.7 mg147.7%

Total Carbohydrates 71 g23.6%

Dietary Fiber 30.8 g123.1%

Sugars 25.3 g

Protein 126 g251.3%

Vitamin A 91.6% Vitamin C 174.6%

Calcium 13.5% Iron 27.2%

*Based on a 2000 Calorie diet

Mexican Crab Salad Recipe