Crab Salad (1 Cup)

Choose crab salad made with lemon juice, vinegar, herbs, and a small amount of olive-oil-based dressing instead of sweet dressings, cocktail sauce, or sweetened mayonnaise.

Ask for no added sugar and keep high-sugar add-ins such as dried fruit, sweet relish, corn, or candied nuts out of the salad.

Eat the crab salad with non-starchy vegetables such as leafy greens, cucumber, celery, radishes, or bell peppers rather than crackers, white bread, or croutons.

If you want a starch alongside it, choose a small serving of lentils, chickpeas, or beans and avoid large portions.

Keep the portion moderate, especially if the salad contains pasta, potatoes, or a creamy dressing; these can be the main drivers of the rise.

Pair the meal with protein and healthy fats already in the salad, such as extra crab, avocado, or a few nuts, and take a 10–20 minute walk after eating if appropriate for you.