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Instructions |
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Pick through the crab meat and discard any shells or cartilage. Set aside.
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In a medium-size bowl, combine the scallions, mayonnaise, hot sauce, and juice of 1/2 the lemon. Season with salt and pepper. Stir well to combine.
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Gently fold crab meat into the mayonnaise mixture. Set aside and allow the flavors to marry together. Meanwhile, rinse and pat dry the lettuce cups. Arrange on a round serving platter.
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Spoon about 1/4 cup crab salad into each lettuce cup. Top each with a slice of avocado and drizzle all over with the juice of the remaining 1/2 lemon. Garnish the platter with grape tomatoes for a splash of color. Serve chilled.
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| Serving
Suggestions |
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3 salad course portions or 6 appetizer portions
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Originally Submitted
12/6/2010
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