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Add a photoLight crab salad dressed up with avocado, parsley, cocktail sauce & a lemon wedge served in a butter lettuce cup to make it finger-friendly.
Ingredients
- 1 pound shelled cooked crab
- 1/2 cup light mayonnaise
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup minced red onion
- 1 teaspoon sugar
- Kosher salt and freshly ground white or black pepper to taste
- 16 medium butter lettuce leaves (about 2 heads)
- 1 avocado, cut into 16 thin slices
- 1 teaspoon cocktail sauce
- 1 lemon, sliced into small wedges
Directions
- 1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.
- 2. Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 123 | 69% |
| Total Fat 13.84g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 555mg | 23% |
| Potassium 225mg | 6% |
| Total Carbs 2.92g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.3g | 1% |
| Protein 10.9g | 17% |
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Comments
April 1, 2009I made these a couple months ago and I'm planning on making them tomorrow for family. Very good and very easy. Get a good quality cocktail sauce not the cheap stuff. That makes a big difference
January 13, 2009Thanks Nance, I got a wild hare and made them over the holidays for a party.
