Crab Louie Lettuce Cups
Crab Louie Lettuce Cups combine tender lump crab with creamy Louie dressing in crisp butter lettuce leaves.Ready in just 15 minutes, they're a refreshing appetizer or light meal.Top with avocado and cherry tomatoes for extra freshness.
Ingredients
Crab Louie Filling
- 1 cup mayonnaise
- ⅓ cup sweet chili sauce
- Juice of 1 lemon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 2 tablespoons fresh parsley chopped
- ¼ cup green onions sliced
- 3 tablespoons capers
- 1 pound pre-cooked lump crab meat drained
- Salt and black pepper to taste
For Serving
- 14 butter lettuce leaves
- Cherry tomatoes diced
- Avocado diced
Instructions
- In a large mixing bowl, whisk together the mayonnaise, sweet chili sauce, lemon juice, Worcestershire sauce, horseradish, parsley, green onions, capers, salt, and black pepper until smooth.
- Reserve about one-third of the dressing for serving.
- Gently fold the lump crab meat into the remaining dressing until evenly coated.
- Wash and dry the butter lettuce leaves, then arrange them on a serving platter.
- Spoon the Crab Louie Lettuce Cups filling evenly into each lettuce leaf.
- Drizzle the reserved dressing over the top or serve it on the side.
- Garnish with diced cherry tomatoes and avocado.
- Serve immediately while chilled.
Notes
- Romaine leaves or little gem lettuce can be substituted for butter lettuce.
- Greek yogurt can replace part of the mayonnaise for a lighter dressing.
- Serve as an appetizer, light lunch, or brunch dish.
- Pair with fresh fruit or a simple green salad for a complete meal.