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Caribbean Crabmeat Salad Recipe

Caribbean Crabmeat Salad Recipe photo by Taste of Home

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This tart, sweet salad adds a delightful blend of colors and flavors to any table. —Patrisha Thompson, Sterling, Colorado

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Diabetic Friendly

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Caribbean Crabmeat Salad Recipe

Prep/Total Time: 25 min.

Yield: 13 Servings

25 25

Ingredients

3 cups uncooked tricolor spiral pasta
1 can (20 ounces) pineapple tidbits, drained
3/4 pound imitation crabmeat, chopped
1 large sweet red pepper, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon grated lime peel
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger

Directions

Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro.
Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving. Yield: 13 servings (3/4 cup each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 148 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 193 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchange: 2 starch.

Originally published as Caribbean Crabmeat Salad in Simple & Delicious August/September 2010, p17

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Caribbean Crabmeat Salad

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Reviewed on Oct. 15, 2011 by Dianaore

My whole family loved this and we have had it several times. We didn't add the jalapeno pepper just our taste preference. I have two teenage boys that loved this salad too!

Reviewed on Oct. 03, 2010 by sandyc812

This was a great meal. The pineapple adds a sweet taste. The combination of flavors was great. My husband and teenage boys asked for it again.