Crab Salad Lettuce Cups

Name: Crab Salad Lettuce Cups
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 3 ribs celery from the heart with their greens, cut into chunks; 355 milliliters chili sauce; 8 servings Coarse salt and black pepper; 1 Handful chopped flat-leaf parsley; 1 clove garlic, cracked from skin; 1 Tbsp hot sauce, eyeball it; 1 large head iceberg lettuce, cut into 6 wedges; 1 lemon, zested and juiced; 510 grams fresh lump crab meat from fish counter of your market; 8 servings Oyster crackers, for garnish; 1 small red bell pepper, seeded and chunked; 1 Tbsp Worcestershire sauce, eyeball it; 1 medium yellow onion, cut into chunks

Crab Salad Lettuce Cups is a dairy free and pescatarian recipe with 8 servings. One serving contains 136 calories, 14g of protein, and 1g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. If you have lump crab meat from fish counter of your market, chili sauce, bell pepper, and a few other ingredients on hand, you can make it. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

Watch how to make this recipe.

Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab a bit with finger tips but leave several large pieces.

Ingredients you will need

Crab

Equipment you will use

Bowl

Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.

Ingredients you will need

Worcestershire Sauce

Chili Sauce

Lemon Zest

Hot Sauce

Parsley

Juice

Equipment you will use

Bowl

In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids.

Equipment you will use

Food Processor

Paper Towels

Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Celery

Garlic

Onion

Pepper

Crab

Place crab salad in a serving bowl and top with crackers. Surround the salad with lettuce "cups". Spoon the salad into the crunchy pieces of iceberg as you eat.

Ingredients you will need

Crackers

Lettuce

Crab

Equipment you will use

Bowl

Equipment

Bowl

Food Processor

Paper Towels

Ingredients

Servings:

3ribs

celery from the heart with their greens, cut into chunks 355milliliters

chili sauce 8servings

Coarse salt and black pepper 1Handful

chopped flat-leaf parsley 1clove

garlic, cracked from skin 1Tbsp

hot sauce, eyeball it 1large head

iceberg lettuce, cut into 6 wedges 1

lemon, zested and juiced 510grams

fresh lump crab meat from fish counter of your market 8servings

Oyster crackers, for garnish 1small

red bell pepper, seeded and chunked 1Tbsp

Worcestershire sauce, eyeball it 1medium

yellow onion, cut into chunks

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau