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



  • 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.

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


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; 60 mg cholesterol; 579 mg sodium. 25.2 g carbohydrates; 23.5 g protein; Full Nutrition