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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. Sunset Recipes dressed it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly. Ingredients:
1 lb shelled cooked crab, drained and cartilage picked out |
1/2 cup mayonnaise |
2 tablespoons chopped flat leaf parsley |
1/4 cup minced red onion |
1 teaspoon sugar |
kosher salt & freshly ground black pepper |
16 medium butter lettuce leaves (about 2 heads) |
1 avocado, cut into 16 thin slices |
2 teaspoons prepared seafood cocktail sauce |
1 lemon, sliced into small wedges |
Directions:
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 tablespoons crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 teaspoon 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.
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