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Epicurious

Crab Louie Salad Lettuce Cups

By Anna Stockwell

4.4

(6)

Photo of lettuce cups with crab cherry tomatoes avocado and capers on a marble platter with glasses of Lambrusco.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow

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.

Recipe information

  • Total Time

    30 minutes

  • Yield

    8–10 servings

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

Preparation

  1. Step 1

    Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.

    Step 2

    Toss crabmeat and 1/2 cup dressing in a medium bowl.

    Step 3

    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.

  2. Do Ahead

    Step 4

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

TagsCrabShellfishSeafoodHorseradishHerbs & SpicesLettuceLeafy GreensVegetableAvocadoCherry TomatoTomatoStarterSideSnackBrunchLunchDinnerNut FreeDairy FreeNo-CookChristmasWinterEpicurious

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