Creamy Crab Salad

First heat the olive oil in a large skillet on medium heat.

Add the minced garlic to the oil and let it simmer for just a minute.

Add the crab meat. You only need to cook it for about 5-8 minutes. You are not trying to brown the meat you are actually lightly steaming as much liquid out as possible while cooking the crab meat at the same time.

Add some black pepper to taste and a little squeeze of lemon (not much – approximately 1 teaspoon).

Put the cooked crab in a bowl, refrigerate and chill completely.

Prep all of the veggies and herbs:

Dice the tomatoes, cucumbers, olives and red onion. Drain the liquid from the veggies. Set aside.

Chop the parsley and oregano, rough chop is fine. Set aside.

Zest approximately half of the lemon’s peel. Set aside.

Once the crab meat has cooled add the yogurt and sour cream. Mix well. I use a fork. It helps to loosen up the big chunks as well as blend the yogurt and sour cream throughout all of the crab. Add the capers, dill (to taste), fresh herbs, olives, veggies and balsamic vinegar. Add salt and pepper (to taste). Add the lemon zest (you might want to reserve about one Tablespoon for garnish). You can even add a squeeze or two of more lemon if you like, I do.

Blend well. Serve!