Ingredients:　

• 2 Cans MILLER’S SELECT or SEA FARE JUMBO LUMP CRAB MEAT (Drained)
• ¾ Pound Green Beans Trimmed and Cooked
• 1 ½ Pounds Small Red Skin Potatoes (Cut in 8ths and Cooked)
• 2 Stalks Celery Thinly Sliced
• 6 Radishes Halved and Thinly Sliced
• 1 Small Red Onion Diced

Dressing:

• 1 Clove Garlic Finley Chopped
• 3 Tbsp Fresh Squeezed Lemon Juice
• 2 Tbsp White Wine Vinegar
• 1 Tbsp Dijon Mustard
• 4 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Fresh Basil Chopped
• Salt and Pepper to Taste

Directions:　

Toss the Green Beans, Potatoes, Celery, Radishes and Onion in a Large Bowl. Whisk Garlic, Lemon Juice, Vinegar, Mustard, Oil, Basil, Salt and Pepper in a Small Bowl. Pour Dressing over the Salad and Toss to Coat. Add Crab Meat and Gently Blend to Avoid Breaking Whole Lumps.

Serves 6