EntreesSalads

Crab Salad on Lettuce Leaves (serves 4)

Perfect summer food – cooking involved. I bought lump crab at the supermarket, mixed it with finely diced celery and diced avocado and mixed it all together with a lemon mayonnaise seasoned with salt and lemon pepper. It was served on leaves of romaine lettuce and sprinkled lightly with cayenne pepper. Simple but elegant, no knives and forks needed as you can just pick up the crab laden lettuce leaf.

8 oz. lump crab

1 avocado – diced

1 large celery stick – finely diced

1 tbsp. mayonnaise

Juice of 1/2 a lemon

Salt and lemon pepper

4 Romaine lettuce leaves

Cayenne pepper for garnish

Place crab, avocado and celery in a mixing bowl.

Whisk together the mayonnaise, lemon juice, and seasonings.

Pour dressing over the crab, etc. and stir well.

Distribute crab mixture over 4 romaine lettuce leaves and sprinkle lightly with cayenne pepper

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