Curried Crab Salad Lettuce Cups
- Level: Easy
- Yield: 12 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 66
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 21
- Sodium
- 145
- Total: 20 min
- Active: 20 min
Ingredients
1/3 cup mayonnaise
2 teaspoons fresh lime juice, plus wedges for serving
1 teaspoon Madras curry powder
8 ounces jumbo lump crabmeat, picked over
1 Persian cucumber, seeded and finely diced
1/4 cup chopped fresh cilantro
1 1/2 Fresno chile peppers (1 seeded and finely diced and 1/2 sliced into thin rounds)
2 scallions, thinly sliced
Kosher salt
12 leaves Little Gem lettuce
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.