This recipe is a light and refreshing take on a creamy crab salad. It pairs perfectly with hearty whole grain bread, crackers or a bed of mixed salad greens. Serve it with cucumbers and chopped tomato too.
12 ounces canned lump crabmeat, rinsed and drained well
2 celery stalks, finely chopped
1 large avocado, diced
½ red bell pepper, finely chopped
2 green onions, chopped
2 canned artichoke hearts, drained and chopped
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a blender or food processor, mix all ingredients until preferred consistency. Add salt and pepper to taste.
Recipe and photo courtesy of Dish on Fish. Dish on Fish is an education initiative sponsored by the National Fisheries Institute to encourage Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.
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