INGREDIENTS
8 oz fresh lump crab meat, picked with shells removed
¼ tsp Old Bay (add more to taste)
1 garlic clove, minced
1 tbsp fresh basil, chopped
1 tsp Dijon mustard
1 tsp champagne vinegar or apple cider vinegar
2 tablespoons extra virgin olive oil
¼ cup cucumber, diced
1 avocado, cored
and cut About 8 baby romaine leaves
DIRECTIONS
1. Place crab meat in a bowl and season (generously) with Old Bay.
2. In a medium bowl, place garlic, basil, Dijon and vinegar and whisk. Gradually add olive oil, stirring until combined
3. Combine crab with vinaigrette and mix well. Fold in the cucumber and avocado.
4. Lay out the lettuce leaves and scoop the mixture down the middle, garnishing with a shake of Old Bay.