|
2 CUPS SUMMER RIPE RED TOMATOES IN SMALL DICE |
|
|
1/2 CUP PEELED ENGLISH CUCUMBER IN SMALL DICE |
|
|
|
|
1/2 CUP RED BELL PEPPER IN SMALL DICE |
|
|
1/2 CUP YELLOW BELL PEPPER IN SMALL DICE 1/2 CUP DICED SWEET YELLOW ONION |
|
|
2 RED JALAPENO PEPPERS, SEEDED AND IN SMALL DICE |
|
|
1 TABLESPOON CHOPPED GARLIC |
|
|
2 TABLESPOONS CHOPPED THAI OR REGULAR BASIL |
|
|
1 TABLESPOON CHOPPED TARRAGON 21/2 CUPS V8 JUICE |
|
|
|
|
1 TABLESPOON LEMON OLIVE OIL 1 TABLESPOON WHITE BALSAMIC OR APPLE CIDER VINEGAR |
|
|
|
|
BLUE OR DUNGENESS CRABMEAT, 1/2 TO 1 OUNCE PER SERVING |
|
|
1/4 CUP CRÈME FRAICHE, SOUR CREAM, OR PLAIN YOGURT |
|
|
OPTIONAL, FOR GARNISH 1/2 CUP GUACAMOLE |
|