READY IN 1½ hrs

Caribbean Crabmeat Salad

Read Reviews (38)

"Light and refreshing salad. Very exotic blend of flavors." — LEIANE

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.
In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 16, 2003

This recipes was great! I was looking for something that didn't have a cream sauce or cheese and this was wonderful! It was a cold day when I made it, so I sauteed the peppers, then added the crabmeat and the lime juice and zest. I served this over rice. Everyone in the family loved it, and I can't wait to make it in the summer as a salad!

—EOCLARK

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Most Helpful Critical Review

Jul 13, 2003

This was pretty good. I left out the mango as my husband doesn't like them. The salad is light in flavor and refreshing. My husband didn't like the salad that much as he has a phobia about eating cold seafood. Oh well I guess I won't be making this again.

—CSANDST1

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48 Ratings

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Aug 01, 2003

This one was great. I was looking for something light and tangy but with a kick. I used less hot pepper and substituted salad shrip(it was on sale). It was great! ^The recipie doubles nicely and I tripled the lime dressing-just in case. I got RAVE reviews on a hot summer day.

—J-BABY

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Aug 01, 2003

All of the ingredients meshed well together except the cumin. It was too strong and did not go with the citrus flavor of the salad at all!!

—MISSWISS

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Jun 23, 2005

Made this recipe twice. Took a few shortcuts - used Del Monte (I think) mango which comes in a jar peeled, sliced, and stored in it's own juice in the refigerated section of the grocery store. I found this recipe worked best when I made it the day before, and let it sit overnight in the frig. The flavors really blend together well that way. This salad was a big hit. I'll be making it again soon.

—WANNABCOOK1

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Aug 01, 2003

This salad is incredible. The fresh mango really makes it. I used fresh ginger instead of powdered, extra cilantro, and a slightly under-ripe mango for extra bite! This would also be excellent without the crabmeat (if you're vegetarian). Yum!

—PIZZATRAN

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Aug 01, 2003

This was an easy and fabulous summer salad. Everyone loved it and asked for the recipe.

—VBAUTRY

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Dec 29, 2005

Very good. For a lighter version, substitute lettuce and shrimp for the pasta and crabmeat.

—jwallacemiller

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Nutrition

Calories
304 kcal
15%

Carbohydrates
50.1 g
16%

Cholesterol
11 mg
4%

Fat
7.9 g
12%

Fiber
3.3 g
13%

Protein
9.8 g
20%

Sodium
629 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caribbean Crabmeat Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 304
Calories from Fat: 72

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 1.4g 7 %
Cholesterol 11mg 4 %
Sodium 629mg 25 %
** Potassium 234mg 7 %
Total Carbohydrates 50.1g 16 %
Dietary Fiber 3.3g 13 %
Protein 9.8g 20 %
** Sugars 17g
** Vitamin A 29 %
** Vitamin C 97 %
** Calcium 3 %
** Iron 7 %
** Thiamin 8 %
** Niacin 15 %
** Vitamin B6 16 %
** Magnesium 13 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.