WEEKDAYS 1e|12c|p

Crab Salad Cups

Daphne Oz
Servings: 6
under 5 min
Part 1 of 2

It's hard to be crabby with these tasty morsels at your fingertips!

  • Ingredients
  • step-by-step directions
Crab Salad Cups
  • 1/4 Cup mayonnaise
  • 2 Tsp Dijon mustard
  • 1/2 small red onion (minced)
  • 1 rib celery (small diced)
  • 1 Tsp seafood seasoning
  • 1 Tsp paprika
  • 3 dashes hot sauce
  • 1 lb lump crab meat
  • kosher salt and freshly ground black pepper
  • 1 head bib lettuce, leaves washed and separated (for serving)
  • chopped chives (to garnish)
  • In a large mixing bowl stir together mayonnaise, Dijon, red onion, celery, seafood seasoning, paprika and hot sauce. Gently fold in the grab meat, being sure not to break up the meat too much. Season with salt and pepper.
  • To serve, spoon some of the crab salad into each of the lettuce cups and garnish with chives.
  • Alternatively, place in a baking dish and bake in a 375 degree F oven until golden brown on top. Serve with crudite and crackers.
  • Tips:

  • 1. The crab salad can be made a day ahead and refrigerated.

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