Crab Salad Cups

Crab Salad Cups Recipe
Photo: Lisa Romerein; Styling: Valerie Aikman-Smith
Time: 30 minutes. Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.

Yield:

Serves 8

Recipe from

Sunset

Nutritional Information

Calories 207
Caloriesfromfat 70 %
Protein 13 g
Fat 16 g
Satfat 2.4 g
Carbohydrate 5.4 g
Fiber 1.4 g
Sodium 257 mg
Cholesterol 65 mg

Ingredients

1 pound shelled cooked crab
1/2 cup mayonnaise
2 tablespoons chopped flat-leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
Kosher salt and freshly ground black pepper
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
2 teaspoons prepared cocktail sauce
1 lemon, sliced into small wedges

Preparation

1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.

2. Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.

Make ahead: Prepare through step 1 and chill, covered, up to 1 day.

Note: Nutritional analysis is per serving.

Note:

October 2008
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