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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This great little recipe was found in Debbie Macomber's Cedar Cove Cookbook, 2009. Ingredients:
1/2 cup mayonnaise |
2 tablespoons fresh lemon juice |
1/2 teaspoon mustard |
1 scallion, thinly sliced |
1 tablespoon fresh dill, chopped |
1 tablespoon fresh tarragon, chopped |
1 tablespoon fresh parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb lump crabmeat, precooked |
1 small red bell pepper, diced small |
8 large lettuce leaves |
1 small yellow bell pepper, diced small |
1 avocado, peeled & diced (optional) |
Directions:
1. In a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended.
2. Fold in crabmeat, then the bell peppers (& avocado, if using).
3. Season with additional salt & pepper, if needed.
4. Lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ Enjoy!
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