Savor the Sea: Easy Gluten-Free Crab Salad Recipe

Ingredients:

• 1 pound lump crabmeat, picked over for shells
• 1 mashed avocado
• 1 tablespoon Dijon mustard (check for gluten-free and dairy-free label)
• 1 tablespoon lemon juice
• 1 teaspoon gluten-free Worcestershire sauce
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped celery
• 2 green onions, finely sliced
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Optional: Gluten-free and dairy-free hot sauce for some heat
• Lettuce leaves for serving

Instructions:

1. In a large bowl, combine the dairy-free mayonnaise, Dijon mustard, lemon juice, and gluten-free Worcestershire sauce. Mix well.

2. Gently fold in the lump crabmeat, being careful not to break up the crab too much.

3. Add the chopped red bell pepper, celery, green onions, and parsley to the crab mixture. Mix until everything is well combined.

4. Season the salad with salt and pepper to taste. If you like a bit of heat, you can add a few dashes of gluten-free and dairy-free hot sauce.

5. Cover the bowl and refrigerate the crab salad for at least 30 minutes to allow the flavors to meld.

6. When ready to serve, line a plate or bowl with lettuce leaves and spoon the dairy-free crab salad on top.

7. Garnish with additional chopped parsley or green onions if desired.

Enjoy your gluten-free and dairy-free crab salad! It's a delicious and allergy-friendly option for a light and refreshing meal.