Best 2 Crab Salad Lettuce Cups Recipes

Crab salad lettuce cups are a delicious and refreshing appetizer or light lunch that are perfect for any occasion. Made with fresh crab meat, crisp lettuce cups, and a creamy dressing, these little bites are packed with flavor and sure to be a hit with everyone who tries them.

This recipe includes two different versions of crab salad lettuce cups: a classic version with a mayonnaise-based dressing, and a healthier version with a Greek yogurt-based dressing. Both versions are equally delicious, so you can choose the one that best suits your taste and dietary needs.

The classic crab salad lettuce cups are made with a combination of mayonnaise, Dijon mustard, celery, onion, and fresh herbs. The Greek yogurt-based dressing is made with a combination of Greek yogurt, lemon juice, olive oil, and fresh herbs. Both dressings are creamy and flavorful, and they perfectly complement the crab meat and lettuce cups.

So whether you're looking for a classic appetizer or a healthier lunch option, these crab salad lettuce cups are sure to please. With their combination of fresh ingredients and creamy dressing, they're a delicious and satisfying dish that everyone will love.

Here are our top 2 tried and tested recipes!

CRAB LOUIE SALAD LETTUCE CUPS

Crab Louie Salad Lettuce Cups image

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Provided by Anna Stockwell

Categories Appetizer Christmas Salad Crab Avocado Capers Horseradish Lettuce Tomato New Year's Eve Christmas Eve

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

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

Steps:

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.
Do Ahead
Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

CRAB SALAD LETTUCE CUPS

Crab Salad Lettuce Cups image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 (6-ounce) tubs fresh lump crab meat from fish counter of your market
1 1/2 cups chili sauce
1 lemon, zested and juiced
1 tablespoon hot sauce, eyeball it
Handful chopped flat-leaf parsley
1 tablespoon Worcestershire sauce, eyeball it
3 ribs celery from the heart with their greens, cut into chunks
1 small red bell pepper, seeded and chunked
1 clove garlic, cracked from skin
1 medium yellow onion, cut into chunks
Coarse salt and black pepper
Oyster crackers, for garnish
1 large head iceberg lettuce, cut into 6 wedges

Steps:

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

Tips:

Choose fresh crab meat. Look for crab meat that is firm and opaque, with no signs of brown or black spots.
Use a variety of lettuces. This will add texture and flavor to your salad. Some good options include romaine, butterhead, and iceberg lettuce.
Don't overdress the salad. A light vinaigrette or mayonnaise-based dressing is all you need.
Add some crunch. Chopped celery, cucumber, or red onion are all good options.
Garnish with fresh herbs. Dill, parsley, or chives are all good choices.

Conclusion:

Crab salad lettuce cups are a delicious and easy-to-make appetizer or light meal. They're perfect for summer parties or potlucks, and they can be tailored to your own taste preferences. With a few simple tips, you can make the best crab salad lettuce cups that will be a hit with everyone who tries them.