For the crab:
1 pound fresh cooked crab meat*
Juice of a lemon
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 cup fresh basil leaves, rolled lengthwise, finely sliced crosswise
For the salad:
8 cups mixed greens
1/2 pound green or yellow snap beans, trimmed, steamed crisp tender, drained, patted dry
4 lemon wedges
Toss crab ingredients in a medium-sized bowl to coat. Set aside. Divide mixed greens among four chilled salad bowls. Mound one-fourth of the crab mixture onto each bed of greens. Arrange snap beans around the crab and serve each with a lemon wedge.
*Imitation crab is not recommended for this dish.
Nutritional Analysis (per serving): 226 calories (36% from fat), 29 grams protein, 10 grams carbohydrates, 4 grams fiber, 9grams fat (1 gram saturated), 86mg cholesterol, 150 milligrams calcium, 439mg sodium, 3mg iron.
Recipe courtesy of Michele Thompson, MS
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