12 oz. canned lump crabmeat, rinsed and drained well
2 celery stalks, finely chopped
1 large avocado, diced
½ red bell pepper, finely chopped
2 tbsp. green onion, chopped
2 tbsp. artichoke hearts, chopped
2 tbsp. red wine vinegar
1 tbsp. olive oil
1 tbsp. lemon juice
Salt and pepper
- Combine all ingredients except the salt and pepper and mix well. If you want a creamy crab salad, you can use a food processor to mix.
- Add salt and pepper to taste.
- Serve with crackers and veggies, atop mixed greens, or sandwiched between two slices of wheat bread.
Recipe Compliments of Dish on Fish
Photo styling: Monica Lavin of Lavin Label
Photography: Kelli Boyd Photography