Try this CRAB SALAD WITH LEMON & VEGGIES recipe, or contribute your own.
Suggest a better descriptionMicrowave corn until tender, cut kernels off cob.
In bowl, toss corn, crabmeat, oil, 1/4 cup lemon juice, and 1 tbs lemon zest.
Divide greens among 4 plates, spoon crab and corn mixture over greens.
Garnish with lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 147 | ||
Calories from Fat: 39 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 47.6mg | 15 % | |
Sodium 959.3mg | 33 % | |
Potassium 381.2mg | 10 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 4.3g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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