Crazy Crab’z Salad Cups

Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. Sunset Recipes dressed it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  lb  shelled cooked  crab, drained and cartilage picked out
• 1⁄2 cup mayonnaise
• 2  tablespoons  chopped flat leaf parsley
• 1⁄4 cup  minced red onion
• 1  teaspoon sugar
•  kosher salt & freshly ground black pepper
• 16  medium butter lettuce leaves (about 2 heads)
• 1  avocado, cut into 16 thin slices
• 2  teaspoons  prepared  seafood cocktail sauce
• 1  lemon, sliced into small wedges

Directions

1. In a medium bowl, stir together crab, mayonnaise, parsley, onion and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.
2. Arrange lettuce on a large platter. Place about 2 tablespoons crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 teaspoon cocktail sauce, a lemon wedge, and salt and pepper to taste.
3. Make ahead: Prepare through step 1 and chill, covered, up to 1 day.