Crab Louis lettuce cups

Executive Chef Ben Mattman
JW Marriott, San Francisco

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!

Ingredients

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

Directions

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.

Serves 4