The Deen Bros. Lighter Crab Salad with Fresh Corn, Tomatoes, and Avocado
106 Fewer Calories
6 g Less Fat
1 cup grape tomatoes, halved
1 large ear corn on the cob, shucked
1/2 medium hothouse (seedless) cucumber, thinly sliced
1/2 small Vidalia or other sweet onion, thinly sliced
1/4 cup chopped fresh cilantro
1 jalapeno pepper, minced
2 tablespoons fresh lime juice
1 tablespoon extra- virgin olive oil
1/2 teaspoon salt
8 ounces fresh lump blue crabmeat, picked through
1/2 Haas avocado, peeled, pitted, and cut into 1/2-inch pieces
4 green leaf lettuce leaves
Combine the tomatoes, corn, cucumber, onion, cilantro, jalapeno, lime juice, olive oil, and salt in a large bowl; toss to coat well. Fold in the crabmeat and avocado, and toss gently to coat.
Divide the lettuce among 4 plates and top evenly with the crab mixture. Serve at once.
Prep Time: 15 min
Cook Time: none
Yield 5 cups
Original recipe courtesy Paula Deen: Vidalia Onion and Lump Blue Crab Salad
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen
Per Serving: (1 1/4 cups) 288 Cal; 22 g Protein; 10 g Tot Fat; 1 g Sat Fat; 6 g Mono Fat; 36 g Carb; 12 g Fiber; 17 g Sugar; 198 mg Calcium; 4 mg Iron; 584 mg Sodium; 43 mg Cholesterol
Per Serving: 394 Cal; 29 g Protein; 16 g Tot Fat; 2 g Sat Fat; 10 g Mono Fat; 39 g Carb; 9 g Fiber; 32 g Sugar; 245 mg Calcium; 4 mg Iron; 1585 mg Sodium; 60 mg Cholesterol
Read More From Deen Bros.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!