Crab Louie Salad Lettuce Cups
A fresh and elegant twist on the classic Crab Louie salad, served in crisp lettuce cups. Succulent lump crabmeat is tossed with a creamy, tangy dressing and served with avocado, cherry tomatoes, and capers for a light yet satisfying meal.
6 servings
18 min
Ingredients
- •2 whole scallions
- •1 cup mayonnaise
- •¼ cup ketchup-based chili sauce
- •3 tablespoons fresh lemon juice
- •2 teaspoons prepared horseradish
- •1 teaspoon Worcestershire sauce
- •½ teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •1 pound jumbo lump crabmeat
- •2 heads Boston Bibb or butter lettuce
- •2 whole avocados
- •1 pint cherry tomatoes
- •4 teaspoons capers
- •¼ cup chopped parsley
Cooking Instructions
- 1.
Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
5 min
- 2.
Toss crabmeat and 1/2 cup dressing in a medium bowl.
3 min
- 3.
Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
10 min
- 4.
Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
