Warm Crab Salad

Kale contains the most Lutein in all of the vegetables, way ahead of spinach.  Lutein is a vitamin for eye health.  It can prevent retinal detachment.  Nowadays we overwork our eyes with all these gadgets, computers, iPads, smart phones, TVs...etc.  We all need to protect our eyes as much as possible. 

A Ingredients

Water                                  3 cups

Salt                                      ¼ teaspoon

Frozen crab meat                1 piece

B Ingredients

Mayonnaise                    2 tablespoon

Red onion, chopped        1 tablespoon

Parsley, minced                1 teaspoon

Cayenne pepper               ¼ teaspoon

C Ingredients

Butter                       1 tablespoon

Kale, chopped          6 cups(or 1 package from Trader Joe)

Salt                           ½ teaspoon

D Ingredients

Avocado, cubed             1 cup

Fresh lemon juice           2 teaspoon

Fresh tomato, cubed      1 cup

1. Heat the water in A Ingredients in a sauce pan, add salt, then add the frozen crab meat to cook, about 3 minutes, drain the crab meat out of the water and reserve 2 cups of crab stock for cooking kale. 

2. Add all B ingredients into the well-drained crab meat, refrigerate. 

3. Heat up butter in a big frying pan, stir in the kale, add salt.  Gradually add reserved crab stock if the pan gets dry.  Cook the kale until preferred crispness, remove from heat.

4. Carefully stir fresh lemon juice into the cubed avocado to prevent color changing. Nobody wants brown avocado while serving!!

5. On a serving platter, spread the cooked kale onto the bottom, sprinkle avocado and tomato cubes on top of the kale, then top with the whole scoop of crab salad.  Sprinkle some more cayenne pepper to decorate.  Serve with slices of artisan bread. 

Serving: 4