A fresh, lively dressing of ginger, jalapeño and lime juice replaces mayonnaise in this luxurious crab salad sandwich.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1992


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 23.5g 47% DV; carbohydrates 25.2g 8% DV; exchange other carbs 1.5; dietary fiber 4.7g 19% DV; sugars 1.9g; fat 6.8g 10% DV; saturated fat 0.7g 3% DV; cholesterol 60mg 20% DV; vitamin a iu 593.8IU 12% DV; vitamin c 3.8mg 6% DV; folate 20.2mcg 5% DV; calcium 76.1mg 8% DV; iron 0.6mg 3% DV; magnesium 30.7mg 11% DV; potassium 169.9mg 5% DV; sodium 579.3mg 23% DV; thiaminmg 2% DV; added sugar 1g.