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Crab Salad Cups

Photo: Lisa Romerein; Styling: Valerie Aikman-Smith
Yield Serves 8
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.


  • 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

Nutrition 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

How to Make It

  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.

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

  4. Note: Nutritional analysis is per serving.