This is a wonderful Diabetic Recipe from Liberty Medical. It is a seafood salad with a dash of zesty citrus. By the way, substituting cooked fresh crabmeat for the imitation crabmeat in this diabetic recipe greatly reduces the sodium.
Ingredients
1 medium navel orange or cara cara orange
1 medium red grapefruit
1⁄3 cup reduced-fat sour cream
2 T. finely chopped crystallized ginger
1⁄8 t. ground red pepper
8 oz. cooked, peeled and deveined medium shrimp, chilled
1 8 oz. package imitation chunk-style crabmeat, broken into bite-size pieces
6 cups torn fresh spinach leaves
½ cup thinly sliced radishes
Directions
- Wash citrus fruits; pat dry with paper towels. Grate enough orange peel to make 2 teaspoons. Set aside. Peel and section orange and grapefruit over a bowl to catch juices. Reserve juices. Set citrus sections aside.
- In small bowl stir together sour cream, ginger, red pepper and 2 tablespoons of the reserved citrus juice.
- In medium bowl combine shrimp, crabmeat, citrus sections and sour cream mixture. In another bowl toss together spinach and radishes. Arrange spinach mixture on four serving plates. Top with shrimp mixture. Sprinkle with reserved orange peel. Serve immediately.
Additional Information
Servings: 4
Nutritional Information: Calories 222, Total fat 3g, Saturated fat 1g, Trans fat 0g, Cholesterol 133mg, Sodium 725mg, Carbohydrates 29g, Fiber 4g, Sugars 10g, Protein 21g. Vitamins: vitamin A (40% DV), vitamin C (90% DV). Minerals: calcium (15% DV), iron (15% DV)
Diabetic Exchanges: 1 fruit, 3 very lean meat, 2 vegetable
