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 tablespoons green onion, chopped
2 tablespoons artichoke hearts, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
- Combine all ingredients in a medium bowl, mixing well with a fork or spoon. For a creamier crab dip, combine the ingredients in a food processor and blend.
- Serve as a dip with crackers and vegetables, on top of mixed greens, or as a sandwich between two slices of whole wheat bread.
Recipe and photo courtesy Dish on Fish
Total Fat: 12g
Saturated Fat: 1.5g