Diabetes-Friendly Recipes

Crab and Cantaloupe Salad


Servings: 4
Prep time:


  • 1 Lb cooked crabmeat, drained and picked through to remove any cartilage or shell
  • ¼ Cup chopped red bell pepper
  • ¼ Cup chopped yellow bell pepper
  • 6 fresh basil leaves, chopped
  • ¼ Cup minced fresh chives
  • ¼ Cup low fat mayonnaise
  • 1 Tsp Dijon mustard
  • 1 Tsp fresh lemon juice
  • freshly ground pepper
  • 1 medium cantaloupe, about 1 1/2 pounds (600 g), cut into quarters and seeded
  • 6 Oz baby salad greens, washed and crisped
  • paprika (optional)


  1. In a bowl, combine crabmeat, bell peppers, basil, and chives.
  2. In a small cup, whisk together mayonnaise, mustard, lemon juice, and pepper. Spoon over crabmeat mixture and toss lightly to mix.
  3. Peel cantaloupe and cut each quarter into three wedges.
  4. 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).


Nutrition Information

Per serving: 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
Diabetic exchanges: 3 lean protein, 1 carbohydrate (1/2 fruit, 1 vegetable)



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