Deadliest Catch

Easy Crab Salad!

With a 75 degree weather Sunday, IN APRIL, IN SEATTLE, comes a light and springy dinner!

What you'll need...

Ingredients:
1 head of Romain lettuce
Package of french string beans from Trader Joe's
20 or so, Cherry or Grape tomatoes, halved
1/3 English cucumber, sliced thinly
1 avocado, diced
1 bunch of fresh basil (1/3 C chopped)
1/2 C chopped fresh chives
1 tbsp mayonnaise
2/3 C Greek yogurt
1 tsp freshly ground pepper
1 tsp kosher or sea salt
2 lemons
1/4 lb of fresh crab meat

Dressing:
Blend basil, chives, mayo, yogurt, juice from 1.5 lemons, salt and pepper.

Step 1:
Blanch string beans for about 3 minutes.  Once cooked al dente, rinse under cool water and set to the side.

Step 2:
Assemble in large bowl: lettuce, tomato, cucumber, avocado, cooled string beans.

Step 3:
Drizzle dressing on top and toss lightly. Have to be careful with tossing avocado!!

Step 4:
Place salad in large serving bowls and top with fresh crab (real only... fake crab=narly) and a lemon wedge.

I served with toasted nahn bread and fancy water crackers w/ a side of hummus.  Great for a light dinner, lunch or even brunch!

Yields two (2) servings.  You will however, have left over dressing!