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Crab Cocktail
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Crab Cocktail may sound fancy pants, but we say, "What the heck!" Serve it for any occasion whether it's a jeans affair or black tie optional. Using a light mayonnaise helps to cut back on the fat content while still offering a lovely creaminess. Serve as an appetizer for two or as bite sized morsels for many.  
makes 1 3/4 cups


1/4 cup low fat or light mayonnaise

1/4 teaspoon Worcestershire sauce

Few drops sesame oil

1/2 teaspoon wasabi paste

1/4 inch fresh ginger

1 lime, halved

1 1/2 cups white crab meat, cooked and flaked

Shredded Chinese leaf cabbage or cucumber slices

Optional for garnish:

1 scallion, finely chopped

Pink peppercorns

Fresh chives, thinly sliced 2" pieces

Fresh dill

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Crab Cocktail
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi paste. Peel and mince or grate ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon lime juice into the bowl and mix everything together.
  2. Add the crab to the sauce.
  3. To serve, arrange shredded cabbage on two serving plates. Divide the crab cake mixture between them, piling it up in the center of the plates. Sprinkle with finely chopped scallions and freshly ground pink peppercorns. Or if you are making small bite size servings, arrange cucumber slices on a serving plate and place a small amount on each slice. Top with a thin sprig of chive or dill.

Per serving: 195 calories, 9g fat, 1g sat fat, 6g carbohydrates, 21g protein, 528mg sodium

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