Crab Salad Cups With Avocado

Manami's Note:

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. It is fantastic, easy & fast! Western Magazine - 10/2008.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 lb shelled cooked crabmeat , picked over for shells
• ½ cup mayonnaise
• 2 tablespoons chopped flat leaf parsley
• ¼ cup minced red onion
• 1 teaspoon sugar
• kosher salt
• fresh ground black pepper
• 2 pinches crushed red pepper flakes (optional)
• 16 medium butter lettuce leaves (about 2 heads)
• 1 avocado , cut into 16 thin slices
• 2 teaspoons prepared seafood cocktail sauce (with horseradish)
• 1 lemon , sliced into small wedges

Directions:

1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined.
2. Add salt, pepper, & crushed red pepper flakes (if using) to taste, then chill until ready to serve.
3. Arrange lettuce on a large platter.
4. Place about 2 tablespoons crab mixture onto center of each leaf.
5. Top each with a slice of avocado, about 1/8 teaspoons cocktail sauce, a lemon wedge, and salt and pepper to taste.
6. Enjoy!