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Contributed by Healthy Recipes For diabetic Friends Y-Group

  • Makes 4 Servings.



  1. Cut each head of lettuce in half.
  2. Lightly trim the rounded end of each half to create a flat surface for the bowl to stand on.
  3. Carefully remove the core of each half to create four bowls.
  4. Put each on a plate and set aside.
  5. In a medium bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
  6. Add scallion and radish; mix to combine.
  7. Add crab meat and gently toss to coat evenly with vinaigrette.
  8. Mound a fourth of the crab salad in the center of each lettuce leaf. Garnish with tomatoes.
  9. The salad can be refrigerated for one day. Pour or spoon contents from the seafood-based vinaigrette into a glass bottle but reserve this in the refrigerator.

Nutritional information[]

Servings: 3 tablespoons

Carbs 18.8g | Fiber 4.9g