Chef Angela from Baldanza Café in New Canaan shows us how to make her delicious crab salad.

Dijon dressing

½ cup jumbo lump crabmeat

1 tbsp of diced red onions

1 tbsp of diced red or orange bell pepper

1 pinch of finely chopped dill

¼ avocado chopped in cubes

4 thin slices of watermelon radish

¼ lemon wedge

1 old bay potato chip or micro greens for garnish

In a mixing bowl combine crab, red onions, peppers, dill and tbsp of Dijon dressing and mix well. 

Take a 3" cylinder ring and place it in the center of the dish add the chopped avocado and a small amount of dressing and pack in the mixture. 

Create a circle with the dressing around the plate.

 Add the potato chip or micro greens to the top.