Crab Salad Lettuce Cups

Serves: 8-10
3 cups cooked lump crabmeat
3 medium tomatoes, peeled, seeded, and chopped
1 cup small cucumbers, chopped
2 tablespoons finely chopped mint
2 tablespoons chopped chives
2 tablespoons chopped cilantro
1 tablespoon lemon zest
1/4 cup rice wine vinegar or sherry vinegar
2 tablespoons soy sauce
3/4 cup olive or canola oil
Bibb or butter lettuce, to serve
Cilantro sprigs, to garnish
Sea salt and freshly ground black pepper to taste

Combine the crab, tomatoes, cucumbers, mint, chives, and cilantro in a bowl.

In a separate small bowl, mix the lemon zest, rice wine vinegar, and soy sauce. Whisk in the olive oil and season to taste with salt and pepper.

Prepare lettuce cups, using the inner leaves only.

To serve, dress the salad with the vinaigrette and fill the lettuce cups. Garnish with cilantro sprigs and serve immediately.


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