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Dinner Recipes

Coconut Crab Toss Recipe Is a 30-Minute Main That’s Flavorful for Busy Nights

This all-in-one dish is sure to fill you up and contains just 400 calories per serving!

When I’m short on time, I turn to all-in-one dishes like this Coconut Crab Toss recipe. It’s a combination of imitation crab, white rice, cherry tomatoes and other ingredients that are tossed together into a warm salad. With a nice blend of sweet, tart and tangy flavors, it’s guaranteed to be a household favorite. Even better, the rice is the only ingredient that requires cooking – allowing this dish prep in under 30 minutes!

While it’s a lovely light dinner option, you can make it more hearty by adding cooked shrimp or salmon to the mix. Additionally, if you don’t have rice vinegar on hand, use any other variety to provide the dish with an acidic kick. You can even make this dish ahead and let it sit in the fridge for a few hours, which gives the flavors more time to meld. Tell us in the comments how you would customize this vibrant and flavorful toss.

For more quick dinner recipes, try these Air Fryer Stuffed Peppers or Smash Burger Tacos.


6 servings

Total Time

Prep Time


  • 3/4 cup uncooked white rice
  • 1 large ruby red grapefruit
  • 1/2 of 1 seedless cucumber
  • 1/3 cup olive oil
  • 3 Tbs. unseasoned rice vinegar
  • 2 tsp. grated peeled fresh ginger
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 (8 oz.) pkgs. imitation crab chunk style
  • 1 cup cherry tomatoes, halved
  • 4 scallions, quartered lengthwise
  • 1/2 cup cilantro and/or mint leaves
  • 1/3 cup chopped peanuts
  • 1/3 cup fresh coconut shavings


• In medium pot, bring 1 1/2 cups water to a boil over medium heat; stir in rice. Cover; reduce heat to medium-low. Cook until rice is tender and water is absorbed, about 20 min. Remove from heat. Let stand 5–10 min.; fluff with fork. Let cool; reserve.

• Using small sharp knife, cut off rind from grapefruit, exposing flesh; cut between membranes to release segments. Halve cucumber lengthwise. Using small spoon, scoop out and discard seeds. Slice cucumber. In large bowl, whisk together oil, vinegar, ginger, salt and pepper. Add imitation crab, tomatoes, scallions, herb leaves, peanuts, grapefruit segments, cucumber and reserved rice; toss until evenly coated and combined. Transfer to serving bowl or plate. Sprinkle with coconut.


  • Calories: 400 kcal
  • Fat: 19 gram
  • Saturated Fat: 4 gram
  • Protein: 12 gram
  • Carbohydrate: 49 gram
  • Fiber: 4 gram
  • Cholesterol: 5 mg
  • Sugar: 12 gram
  • Sodium: 610 mg
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