My F&W
quick save (...)
Cucumber-Grapefruit Crab Salad
© Kana Okada

Cucumber-Grapefruit Crab Salad

  • FAST

The Good News Sandro Gamba uses nonfat yogurt in many of his sauces and salad dressings. Here he mixes it with succulent Dungeness crab, a high-protein seafood that's also high in iron and zinc.

  1. 1/4 cup plain nonfat yogurt
  2. 2 tablespoons fresh lime juice
  3. 1/2 teaspoon finely grated lime zest
  4. 2 tablespoons extra-virgin olive oil
  5. Tabasco sauce
  6. Salt and freshly ground white pepper
  7. 1/2 pound Dungeness crabmeat
  8. 1 teaspoon Champagne vinegar
  9. 1 seedless cucumber—peeled and sliced into thin half moons
  10. 1 pink grapefruit, cut into segments
  11. 1/2 cup steamed edamame
  1. 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.
  2. 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.
Notes One Serving 195 cal, 8 gm fat, 1.1 gm sat fat, 14 gm carb, 3.6 gm fiber.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.