Ingredients
8 ounces lump crabmeat
1 cup cooked, peeled, and diced shrimp
1/4 cup diced celery
1/4 cup diced hard-boiled egg whites
2 tablespoons mayonnaise
1/2 small lemon, juiced
Kosher salt and ground black pepper
1 avocado, peeled, pitted and diced
2 teaspoons olive oil
4 ounces micro or baby greens
Crackers

Method
1. In a large bowl, mix together the crabmeat, shrimp, celery, and egg
whites. Add the mayonnaise and blend well to incorporate. Squeeze in
the lemon juice and season to taste with salt and pepper.

2. Season the avocado with salt and pepper; toss with 1 teaspoon of
the olive oil. Toss the greens with the remaining 1 teaspoon of olive
oil.

Serving suggestion: Using a medium size ring mold, place the avocado
on the bottom, then the crab salad, and press until firm. Remove the
mold and top with the greens. Drizzle with additional oil. Serve with
Crackers.

Recipe courtesy:
Chef G. Garvin, from his new book Dining In

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