Crab Salad Cups

Name: Crab Salad Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 avocado, cut into 16 thin slices; 16 mediums butter lettuce leaves (about 2 heads); 454 grams shelled cooked crab; 2 Tbsps chopped flat-leaf parsley; 2 teaspoons prepared cocktail sauce; 8 servings Kosher salt and freshly ground black pepper; 1 lemon, sliced into small wedges; 118 milliliters mayonnaise; 59 milliliters minced red onion; 1 teaspoon sugar

One portion of this dish contains about 11g of protein, 15g of fat, and a total of 195 calories. This gluten free, dairy free, and pescatarian recipe serves 8. A mixture of onion, cocktail sauce, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined.

Ingredients you will need

Mayonnaise

Parsley

Onion

Sugar

Crab

Equipment you will use

Bowl

Add salt and pepper to taste, then chill until ready to serve.

Ingredients you will need

Salt And Pepper

Arrange lettuce on a large platter.

Ingredients you will need

Lettuce

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.

Ingredients you will need

Salt And Pepper

Cocktail Sauce

Lemon Wedge

Avocado

Crab

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

Equipment

Bowl

Ingredients

Servings:

avocado, cut into 16 thin slices 16mediums

butter lettuce leaves (about 2 heads)454grams

shelled cooked crab 2Tbsps

chopped flat-leaf parsley 2teaspoons

prepared cocktail sauce 8servings

Kosher salt and freshly ground black pepper 1

lemon, sliced into small wedges 118milliliters

mayonnaise 59milliliters

minced red onion 1teaspoon

sugar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.