Crab & Avocado Salad

put a little spring in your step...

Given the wintry weather we're still enduring, I'm thinking about a bit of spring for this post. In my mind the countdown has begun...only 40 more days to go...ha! Anyway, this meal is light and really good for you. So, if you are still sticking with any New Year's resolutions to eat better or take better care of yourself, this is the perfect lunch or dinner recipe for you.

This Crab and Avocado Salad is a twist on the classic tuna salad. It contains similar elements such as celery, onion, mayo, etc. But introduces a few switch-ups like avocado instead of egg and capers instead of pickle relish. Light, fresh, and versatile, make this salad when you need a little help getting through these next days of winter. Here's how...

Ingredients - Serves 6-8
4 Cans (4.25 oz) Lump White Crab Meat
1 Stalk Celery
1 Shallot
3 T Fresh Dill
2 T Capers, drained
2 T Mayonnaise
2 T Sour Cream
1 T Spicy Mustard
2 Avocados
1/2 Lemon, juiced
Salt & Pepper

Directions
Drain and pick through the crab to remove any remaining shells. Put this into a large mixing bowl. Set aside.

Finely chop the celery, shallot, and dill and add to the crab meat. Add in the capers, mayo, sour cream, and mustard. Mix everything together well. If you are making this ahead, stop here, cover, and refrigerate.

When read to serve, dice the avocado and add to the crab mixture along with the lemon juice. Gently toss everything together and taste for seasoning. I didn't need to add salt, but I did add some freshly ground black pepper.

This salad can be served in a variety of ways: with crackers, with toast points, as a sandwich, or the way I served it, in lettuce cups. Clean and dry Boston Lettuce leaves, then scoop in about 1/4 C of the crab and avocado salad. Spring really is right around the corner. Make this dish and think spring...enjoy!