Crab And Cantaloupe Salad

Recipe Ingredients

1 lb	454g / 16oz	Cooked crabmeat - drained, and
		Picked to remove any cartilage or shell
1/4 cup	36g / 1.3oz	Chopped red bell pepper
1/4 cup	36g / 1.3oz	Chopped yellow bell pepper
6		Fresh basil leaves - chopped
1/4 cup	23g / 0.8oz	Minced fresh chives
1/4 cup	59ml	Low fat mayonnaise
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Fresh lemon juice
		Freshly-ground black pepper - to taste
1		Cantaloupe - (abt 1 1/2 lbs) - quartered, seeded (medium)
6 oz	170g	Baby salad greens - washed, crisped
		Paprika - (optional), to taste

Recipe Instructions

In a bowl, combine crabmeat, bell peppers, basil, and chives.

In a small cup, whisk together mayonnaise, mustard, lemon juice, and pepper. Spoon over crabmeat mixture and toss lightly to mix.

Peel cantaloupe and cut each quarter into three wedges.

Arrange salad greens on 4 large plates. Place cantaloupe wedges in a fan over the greens. Top with an equal portion of crabmeat mixture. Sprinkle each serving with paprika (if using).

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Protein, 1 Carbohydrate (1/2 fruit, 1 vegetable).

Nutrition Facts: 186 calories (17% calories from fat), 25 g protein, 4 g total fat (0.4 g saturated fat), 14 g carbohydrates, 2 g dietary fiber, 113 mg cholesterol, 507 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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