Crab Salad Lettuce Cups

By á-174942

Ingredients

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

Details

Servings 8

Preparation

Step 1

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.

This recipe yields 8 servings.