LUMP CRAB & SHRIMP WITH AVOCADO & GREENS

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

Serves 6

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.