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Crab Salad

Serves 1



 2 3-ounce cans crabmeat* 

 1/2 cup diced red bell pepper 

 1/2 cup shredded red cabbage 

 1/4 cup diced red onion 

 Juice of 1/2 lemon (2 TBSP) 

 3 TBSP safflower mayonnaise** 

 Crushed red pepper flakes to taste***

 2 cups of spinach****

 1/2 cup chopped peaches

 1/2 cup chopped plums


In a medium mixing bowl, stir together the crabmeat, lemon juice and mayonnaise and mix well. Add the bell pepper, cabbage, red onion, peaches and plums and mix together. This can be served on a bed a spinach or with the spinach mixed in. 

* I use a large 15-ounce can of crab meat (I find this in the chilled seafood section at the grocery store, you could also use fresh crab). When using this amount of crab you will have left overs, as the original recipe only serves 1. 

** Mayonnaise is my favorite condiment so I add way more than 3 TBSP, but you can add as much or as little as you prefer. 

*** I like red pepper flakes so I load that bad boy up!

**** While I do enjoy spinach I prefer to finely chop my spinach and add it into the salad as opposed to having it on a bed of spinach.

This recipe is from The Fast Metabolism Diet Cookbook by Haylie Pomroy.

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