Ginger Lime Crab Wraps

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 4 6-oz. cans chunk crab meat drained
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons olive oil
  • 2 tablespoons minced red onion
  • 2 tablespoons lime juice
  • 3 tablespoons coconut aminos
  • 1/4 cup shredded carrots
  • sea salt and freshly ground black pepper to taste
  • 4 large leaves Romaine lettuce


  • In a large bowl, mix the first 8 ingredients (crab through salt and pepper).
  • On romaine lettuce leaves, spoon the crab salad and serve.


SERVING SUGGESTION: Shredded Brussels Sprouts (Cut large Brussels sprouts in half lengthwise then place on a clean surface, cut sides down, and thinly slice; stir-fry in olive oil and grass fed butter over medium heat until almost tender. Add a little low sodium chicken broth, cover and simmer for 3 minutes or until tender; toss with salt and pepper to taste.)
NUTRITION: 236 Calories; 9g Fat; 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 574mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Tried this recipe?Let us know how it was!