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Description
Served warm or cold, this recipe for Crab Salad makes a great light lunch or dinnertime entree. Tossed in a light vinaigrette, this Crab Salad features cooked crab, diced yellow and green bell pepper, diced onion, and chopped boil egg for a light entree that is surprisingly hearty. Experiment with this dish by making the vinaigrette with different flavors and types of vinegar. Season your salad to taste. You can serve with soft tortillas to make your own soft crab tacos.
Ingredients
US|METRIC
4 SERVINGS
- 2 crabs (approximately 700 gr., boiled, cooled, and with the meat removed.)
- 1/2 yellow bell pepper (diced)
- 1/2 green bell pepper (diced)
- 1 onion (diced)
- 2 eggs (boiled and chopped)
- olive oil
- vinegar
- salt
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Directions
- Combine the vinegar and oil to make a vinaigrette and add a teaspoon of salt.
- Drizzle the vinaigrette over the crab in a bowl and add the egg.
- Stir in the bell peppers and onion and serve.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol115mg38% |
Sodium260mg11% |
Potassium170mg5% |
Protein6g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber<1g4% |
Sugars2g |
Vitamin A4% |
Vitamin C70% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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