Photo: Lisa Romerein; Styling: Valerie Aikman-Smith Photo by: Photo: Lisa Romerein; Styling: Valerie Aikman-Smith

Crab Salad Cups

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.

Sunset OCTOBER 2008

  • Yield: Serves 8


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 70%
  • Protein: 13g
  • Fat: 16g
  • Saturated fat: 2.4g
  • Carbohydrate: 5.4g
  • Fiber: 1.4g
  • Sodium: 257mg
  • Cholesterol: 65mg

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Crab Salad Cups Recipe