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Crab & Avocado Lettuce Cups Recipe


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     Crab & Avocado Lettuce Cups

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   3
Preptime   20 min
  Sauvignon Blanc

12 oz. lump crab meat (preferably Dungeness)
2 scallions, minced
1-2 tablespoons mayonnaise made with olive oil
1 teaspoon hot sauce
1 lemon
Salt and pepper
1/2 of a ripe avocado, sliced lengthwise
6 lettuce leaf cups (preferably endive or butter)

Pick through the crab meat and discard any shells or cartilage. Set aside.
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.
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.
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.
Serving Suggestions
3 salad course portions or 6 appetizer portions

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