An easy recipe for crab salad without mayonnaise gets its liquid base from lime juice and rice wine vinegar. Taking the mayonnaise out of the recipe reduces fat and calories, and these substitutions keep the flavor delicious.
Mix 1/4 cup lime juice, 1/4 cup rice wine vinegar, 1 teaspoon sugar, 1 seeded and thinly sliced cucumber and 1/3 cup chopped fresh mint in a small bowl. Add 12 ounces crab meat, and toss to provide an even coating. Divide 4 cups romaine lettuce or mixed greens among four different plates. Spoon the crab mixture on top, and dress with any leftover dressing. Place one lime wedge on each salad as a garnish, and serve. This yields four servings.
Alternatively, drain 4 6-ounce cans of lump crabmeat, and place the meat into a bowl. Add 1 chopped celery heart, 1/4 finely chopped red onion and 1 bunch of chopped cilantro to the meat. Squeeze the juice from two limes into the bowl, and add pepper to taste. Mix thoroughly to create an even coating. Place in the refrigerator to chill for at least an hour. This recipe yields 8 servings of salad. The onion creates a somewhat bolder flavor than the lime juice and rice wine vinegar.