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    • Dressed Crab Cups

    Mark Sharron
    Easy
    no cooking
    4
    Amount Per Serving: Calories 310; Fat 27g; Carbs 1g; Sugars 1g; Fibre 0g; Protein 15g; Sodium 1.3g
    A delicious appetizer of shellfish with Dijon mustard and lemon served in individual lettuce cups.
    1 rating
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    Ingredients

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

    Method

    • Mix the crabmeat with mayonnaise, mustard, lemon juice, salt and black pepper to taste. You may chill for a few minutes or let it stay on the fridge for not more than one day.

    • Take a small, pretty lettuce leaf and press it into the centre of the cup.

    • Once all the cups are made, put a spoonful of the crab mousse into each. Press down firmly with a fork but don’t whack hard.

    • Place on a plate and add extra lemon juice where needed.

    • Serving Suggestions: Serve on a platter with some chips and lemon for squeezing.

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