Summer Crab Salad With Green Princess Dressing

Ingredients:
1 pound freshly caught and picked crabmeat, or 1 (16oz) container fresh lump crabmeat
1 teaspoon fresh lemon juice

2 large avocados, pitted, peeled, and diced

2 tomatoes, cored, seeded, and diced

2 green onions, thinly sliced (white and green parts)

1/3 cup fresh chives snipped with kitchen shears

1/3 cup fresh dill snipped with kitchen shears

Green Princess Dressing (recipe follows)

Kosher salt and freshly ground black pepper

1 Package Callie's Hot Little Biscuit Cheese Crisps

1. Gently go through the crabmeat with your fingers, feeling for and removing any hard shell or cartilage pieces.

2. Place the crabmeat in a chilled bowl and sprinkle with the lemon juice. Add the avocados, tomatoes, green onions, chives and dill and toss gently to combine.

3. Fold in dressing to taste and season with salt and pepper.

4. Cover and chill
5. Serve in a bowl and use the Cheese Crisps as the perfect vessel.

6. Enjoy!

Green "Princesses" Dressing

1 cup mayonnaise

1 small cucumber, peeled, seeded, and chopped (I prefer the seedless English variety, but any variety is fine)

2 green onions, chopped (white and green parts)

2 cups coarsely chopped mixed fresh herbs (chives, dill, flat-leaf parsley, cilantro)

3 or 4 small cloves garlic, coarsely chopped

2 tablespoons olive oil

2 teaspoons white wine vinegar

3/4 to 1 teaspoon anchovy paste

Kosher salt and freshly ground pepper

Place the ingredients in a mini food processor or blender and puree. Taste and adjust the salt and pepper. Any leftover dressing can be stored in the fridge in a covered container for up to 3 days.