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Crab and Corn Salad
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5 from 1 vote

Crab and Corn Salad

A sweet and savory flavor combination, that happens to be good for you, too!
Prep Time10 mins
Rest Time5 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: Diabetic-Friendly, Low-Carb, Quick and Easy
Servings: 6 people
Calories: 82kcal
Author: Chef Sallie

Ingredients

  • 8 ounces crab meat
  • 8 ounces corn kernels
  • 1 fresno chili sliced thin (optional, Jalapeno Pepper)
  • 1/4 cup green bell pepper chopped fine
  • 1/4 cup green onion chopped fine
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin ground
  • 2 tablespoon cilantro fresh, chopped
  • 1 navel orange juiced and zested
  • 1 lime juiced and zested

Instructions

  • Combine all ingredients and mix well. Let sit for about 5 minutes before serving to allow flavors to blend. Serve cold.

Nutrition

Serving: 0.5cup | Calories: 82kcal | Carbohydrates: 12g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 391mg | Potassium: 227mg | Fiber: 2g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 1mg |
SmartPoints (Freestyle): 2