Crab Salad recipe - ingredients, nutrition and when to eat it
A light salad of subtly sweet crab meat and crisp vegetables tossed with a creamy mayonnaise dressing.
A light salad of subtly sweet crab meat and crisp vegetables tossed with a creamy mayonnaise dressing. It’s perfect when you want something easy and satisfying for a busy lunch or late dinner.
Salads & light · 10 minutes to cook
Nutrition (per 242.8g serving): 204.2 kcal · protein 15.7g · carbohydrate 6.6g · fat 12.4g · sodium 478mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the vegetables thoroughly so the dressing doesn’t become watery.
Tips: Tear the crab meat gently along its natural strands instead of pressing it too hard for a better texture.
Tips: Add the dressing just before serving so the romaine stays crisp.
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Ingredients (1 serving)
- Crab meat — 80 g
- Romaine lettuce — 80 g
- Cucumber — 0.5 pc
- Mayonnaise — 1 Tbsp
- Lemon juice — 1 tsp
- Prepared mustard — 0.5 tsp
- Ground black pepper — 1 pinch