Photo: Lisa Romerein; Styling: Valerie Aikman-Smith
YieldsServes 8
Time: 30 minutes. Behind the scoreboard at AT&T 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.

How to Make It

Step 1
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
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
3

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

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
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
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
3

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

Step 4
4

Note: Nutritional analysis is per serving.

Crab Salad Cups