A fresh, lively dressing of ginger, jalapeño and lime juice replaces mayonnaise in this luxurious crab salad sandwich. Source: EatingWell Magazine, July/August 1992

EatingWell Test Kitchen
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Ingredients

Directions

  • Whisk together vinegar, oil and lime juice in a medium bowl. Add crabmeat, celery, onion, jalapeno and ginger; toss well. Season with salt and pepper.

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  • To assemble sandwiches, line pita halves with lettuce and fill with crab salad.

Tips

Crabmeat can be purchased in handy, 3.5-ounce, shelf-stable pouches--usually found in the same section as canned tuna. Each pouch is one serving.

Nutrition Facts

253 calories; 6.8 g total fat; 0.7 g saturated fat; 60 mg cholesterol; 579 mg sodium. 170 mg potassium; 25.2 g carbohydrates; 4.7 g fiber; 2 g sugar; 23.5 g protein; 594 IU vitamin a iu; 4 mg vitamin c; 20 mcg folate; 76 mg calcium; 1 mg iron; 31 mg magnesium; 1 g added sugar;