How to Make It
In a large bowl, mix the yogurt with the lime juice, lime zest, oil and a few dashes of Tabasco. Season with salt and white pepper. Place the crab in a bowl and fold in 3 tablespoons of the yogurt dressing.
Stir the vinegar into the remaining yogurt dressing. Fold in the cucumber, grapefruit and edamame. Spoon the salad onto plates, top with the crab and serve.
One Serving 195 cal, 8 gm fat, 1.1 gm sat fat, 14 gm carb, 3.6 gm fiber.