For more on Chef Walter Staib for the Deborah Heart and Lung Center, visit: www.deborah.org
A recipe by Chef Walter Staib
1 16-ounce can Blue or Dungeness crab meat, drained and rinsed well
1 cup mixed colors bell pepper, chopped finely
1 cup celery, chopped finely
2 tablespoons red onion, chopped finely
3 tablespoons lime juice
3 tablespoons olive oil
Freshly ground pepper
4 small avocadoes
Fresh dill, for garnish
Mix together crab, bell peppers, celery and onion. Add lime juice and olive oil and stir to combine. Season with freshly ground pepper.
Cut avocadoes in half lengthwise and remove pit. Leave in skin. Scoop crab salad on top of avocado, letting the salad heap out of hole. Garnish with fresh dill sprigs.