Crab Salad Cups Recipe

Time: 30 minutes. Behind the scoreboard at Oracle Park in San Francisco, the Crazy Crab’z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.

1 pound shelled cooked crab

1/2 cup mayonnaise

2 tablespoons chopped flat-leaf parsley

1/4 cup minced red onion

1 teaspoon sugar

Kosher salt and freshly ground black pepper

16 medium butter lettuce leaves (about 2 heads)

1 avocado, cut into 16 thin slices

2 teaspoons prepared cocktail sauce

1 lemon, sliced into small wedges

Step 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.

Step 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.

Step 3

Make ahead: Prepare through step 1 and chill, covered, up to 1 day.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories207

% Daily Value *
Total Fat 16g21%

Saturated Fat 2.4g12%
Cholesterol 65mg22%
Sodium 257mg12%
Total Carbohydrate 5.4g2%

Dietary Fiber 1.4g5%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Crab Salad Cups