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EAST PASS CRAB SALAD

Yield: 4 servings

1 pound Florida blue crab meat
1 cup finely chopped green bell pepper
4 cups chopped Florida iceberg lettuce hearts
1/2 cup chopped red onion
1 cup chopped romaine lettuce hearts
1 cup finely chopped red bell pepper

Dressing:
1/4 cup salad oil
1/2 cup Florida lime juice
2 teaspoons minced garlic


Remove any remaining shell particles from crabmeat.

Combine crabmeat, lettuce, bell peppers and onion in large mixing bowl; toss and set aside.

In a small bowl combine oil, lime juice and garlic and mix vigorously.

Add dressing to salad according to taste and toss to coat all ingredients.

Nutritional Information: Calories: 277.61, Protein: 25.33 g, Carbohydrates: 10.26 g, Fat total: 15.38 g, Saturated fat: 1.93 g, Percent calories from fat: 49%, Cholesterol: 100.93 mg

Florida Department of Agriculture and Consumer Services
 - www.florida-agriculture.com/