Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Curried Crab Salad Lettuce Cups
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 12 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 66
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 145 mg
These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 12 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 66
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 145 mg
Ingredients
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Directions
- Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
- Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.
Cook’s Note
Little Gem lettuce is the perfect size for these apps. If you can’t find it, use Bibb lettuce.
