+
0 (0)

Categories: Appetizers, Fish and shellfish, Healthy eating, Quick and easy, Salads

Crab salad with mango and lime

Crab salad with mango and lime
Carolyn Cole / Los Angeles Times

One of the true joys of summer in the Southland is a trip to the Hollywood Bowl. Whether you dine in box seats with tables or on a blanket spread alongside a path, dinner is an important part of the ... Read more

Total time: 10 minutes, plus 30 minutes chilling | Serves 4
  • 1 cup light mayonnaise
  • 2 tablespoons lime juice
  • 1 pound cooked Dungeness crab meat
  • 1 stalk celery, diced
  • 1/4 cup minced red onion
  • 1 mango, diced
  • 3 tablespoons minced basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head butter lettuce

Step 1Mix the mayonnaise and lime juice in a bowl. Add the crab, celery, red onion, mango, basil, salt and pepper. Chill. Serve on butter lettuce leaves.

Each serving:
321 calories; 1,628 mg sodium; 70 mg cholesterol; 21 grams fat; 3 grams saturated fat; 13 grams carbohydrates; 19 grams protein; 1.41 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Summer salad with Israeli couscous
Grilled eggplant dip with tahini, yogurt and roasted chiles
Shrimp dumplings
Cucumber and tomato tea sandwiches