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Caribbean Crabmeat Salad

This tart, sweet salad adds a delightful blend of colors and flavors to any table. —Patrisha Thompson, Sterling, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    13 servings (3/4 cup each)


  • 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 zest
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 148 calories, 2g fat (0 saturated fat), 3mg cholesterol, 193mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch.

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