Crab Louis lettuce cups
This makes a refreshing and festive option for lunch or dinner and is beautiful served on a large platter. Lobster and shrimp can be substituted for the crab—or try a mix of all three!
Executive Chef Ben MattmanJW Marriott
, San Francisco
To print this recipe, choose a print size:
1 cup mayonnaise
2 tsp. Sriracha sauce
1/2 tsp. ketchup
1/4 tsp. lemon juice
1/2 lb. Dungeness crabmeat
Salt and pepper, to taste
4 to 8 Little Gem (or Bibb) lettuce leaves, washed and dried
2 hard-boiled eggs, chopped
4 asparagus spears, blanched and sliced
1/2 cup chopped mixed olives
In a small bowl, combine mayonnaise, Sriracha sauce, ketchup and lemon juice. In a medium bowl, lightly dress crabmeat with dressing and season with salt and pepper. On a serving platter, place crab mixture in lettuce cups and garnish with eggs, asparagus and olives.