Diabetic Recipes

Crab and Cantaloupe Salad

(makes 4 servings)

1	pound (480 g) cooked crabmeat, drained and picked through to remove any cartilage or shell

1/4	cup (60 g) chopped red bell pepper

1/4	cup (60 g) chopped yellow bell pepper

6	fresh basil leaves, chopped

1/4	cup (12 g) minced fresh chives

1/4	cup (64 g) low fat mayonnaise

1	teaspoon (5 ml) Dijon mustard

1	teaspoon (5 ml) fresh lemon juice

freshly ground pepper to taste

1	medium cantaloupe, about 1 1/2 pounds (600 g), cut into quarters and seeded

6	ounces (180 g) baby salad greens, washed and crisped

paprika (optional)

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).

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)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.