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

Cucumber-Grapefruit Crab Salad

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY

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

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.