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    • Dressed Crab Cups

    Mark Sharron
    Easy
    no cooking
    4
    A delicious appetizer of shellfish with Dijon mustard and lemon served in individual lettuce cups.
    1 rating
    layout 0 comment

    Ingredients

    • 300g white crabmeat
    • 4 tablespoons mayonnaise
    • 1 teaspoon Dijon mustard
    • A good squeeze of lemon juice
    • 1 Little Gem lettuce, leaves separated

    Method

    • How to Make Dressed Crab Cups
    • Check crabmeat for any shell fragments, gently picking them out if present
    • Place white crabmeat in a mixing bowl
    • Add four tablespoons of mayonnaise to the crabmeat in the bowl
    • Add one teaspoon of Dijon mustard to the bowl
    • Squeeze lemon juice into the bowl to taste
    • Gently mix all ingredients together until evenly combined, taking care to keep the crabmeat light and fluffy
    • Separate the Little Gem lettuce leaves, washing and drying them thoroughly
    • Lay out the lettuce leaves on a platter or serving plates
    • Spoon the dressed crab mixture evenly into the cupped shape of each lettuce leaf
    • Arrange the filled lettuce cups attractively for presentation
    • Optionally, add an extra touch of lemon juice over the top just before serving for brightness
    • Serve immediately as a light starter or canapé