*Make sure you use lump crab. I had some leftover shredded crab and there wasn't enough of it. Also, I usually don't add salt to any of my recipes, but this one you will need to. The sourness of the Greek yogurt and the sweetness of the apple is really good. I did feel that recipe was lacking something, so if you make it and you add to it, please post to the blog! The dude thinks we didn't have enough crab, which could be a possibility.
10 ounces green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup 2% plain Greek yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons fresh chives, minced
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces (about 1 cup) cooked lump crab meat
Fill a large pot (fitted with a colander) with water. Bring the water to a rolling boil over high heat. Add coarse sea salt and the green beans, and cook until crisp-tender, three to four minutes.
Remove the colander from the water. Rinse the beans with cold water so they cool quickly, helping them stay green and crisp. Drain the green beans and wrap them in a towel to dry.
In a large, shallow bowl, whisk together the yogurt, mustard, and fine sea salt. Add the green beans, chives, apple, avocado, and crab. Toss carefully to evenly coat all the ingredients with the dressing. Serves four.
Calories Per Serving: 220
Carbs: 17 g
Protein: 20 g
Fat: 9 g
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