Crab Louie Salad Lettuce Cups

Name: Crab Louie Salad Lettuce Cups
Yield: 4 servings
Ingredients: 1 2 scallions, finely chopped; 1 1 cup mayonnaise; 1 1/4 cup ketchup-based chili sauce; 1 3 tablespoons fresh lemon juice; 1 2 teaspoons prepared horseradish; 1 1 teaspoon Worcestershire sauce; 1 1/2 teaspoon kosher salt; 1 1/2 teaspoon freshly ground black pepper; 1 1 pound jumbo lump crabmeat, picked over, drained; 1 2 heads Boston Bibb or butter lettuce, separated into leaves; 1 2 avocados, cut into 1/2" cubes; 1 1 pint cherry tomatoes, halved, quartered if large; 1 4 teaspoons capers, drained; 1 1/4 cup chopped parsley

From the kitchen of Carly

Jumbo lump crab gets dressed up with a zesty horseradish mayo, then tucked into buttery lettuce cups. It's elegant enough for company but casual enough for lunch, with bright acidity from lemon and a subtle kick that keeps things interesting.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 scallions, finely chopped
11 cup mayonnaise
11/4 cup ketchup-based chili sauce
13 tablespoons fresh lemon juice
12 teaspoons prepared horseradish
11 teaspoon Worcestershire sauce
11/2 teaspoon kosher salt
11/2 teaspoon freshly ground black pepper
11 pound jumbo lump crabmeat, picked over, drained
12 heads Boston Bibb or butter lettuce, separated into leaves
12 avocados, cut into 1/2" cubes
11 pint cherry tomatoes, halved, quartered if large
14 teaspoons capers, drained
11/4 cup chopped parsley

Instructions

Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
Toss crabmeat and 1/2 cup dressing in a medium bowl.
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.
Dressing can be made 1 day ahead. Transfer to an airtight container and chill.