Cucumber-Grapefruit Crab Salad

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1/4 cup plain nonfat yogurt

2 tablespoons fresh lime juice

1/2 teaspoon finely grated lime zest

2 tablespoons extra-virgin olive oil

Tabasco sauce

Salt and freshly ground white pepper

1/2 pound Dungeness crabmeat

1 teaspoon Champagne vinegar

1 seedless cucumber—peeled and sliced into thin half moons

1 pink grapefruit, cut into segments

1/2 cup steamed edamame

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