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2
c. almonds (soaked 12-48 hours and blanched)
3 stalks celery, finely chopped
1 red bell pepper, finely chopped
1/2 red onion, finely chopped
2 T. lemon juice
1 t. Celtic salt
1-2 t. Kelp powder
Process almonds in a Champion Juicer using the solid plate. Add remaining ingredients and mix well.
- by Rose Lee Calabro, Living in the Raw
*** Michelle's comments: I used a food processor for the almonds (unblanched), and they turned out great. I used 1 t. kelp powder with cayenne and it was good. I soaked the almonds for 12
hours, (then I dehydrated them before using).
This recipe is excellent served with large leafy green lettuce leaves and a little Nama Shoyu. People can make lettuce wraps out of
them - reminds me of eating a tuna salad sandwich, which is interesting because when I was "cooked," I hated seafood --- tastebuds are a changin.
Another super yummy thing to do is to add a little Rawlsa, a little Rawcamole, and a little Marinated Mushrooms to the crab delight on top of the lettuce wraps. YEAH!!!
PS Several of us who have tried this recipe, think it's more like tuna salad than Crab Delight, but the name is cute.
*** Other comments: I read in your journal how much you were enjoying this recipe so I decided to try it
tonight. WOW... thanks so much for putting it on your site!! It is so much like a creamy crab/tuna salad. Definitely one of my new favorite recipes.
- Jessica
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Preparation and photos by Michelle Reeves
With Lettuce Leaves for Lettuce Wraps
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