Dressed Crab Cups Food
CURRIED CRAB SALAD LETTUCE CUPS
These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 12 lettuce cups
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
- Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.
DRESSED CRAB CUPS
A simple, stylish canapé of shellfish with Dijon mustard and lemon, served in individual lettuce cups
Provided by Good Food team
Categories Buffet, Starter
Time 5m
Number Of Ingredients 5
Steps:
- Mix the crabmeat with the mayonnaise, mustard, lemon juice, salt and a good grinding of black pepper. Chill for up to a day.
- To serve, arrange the leaves from the lettuce to form a cup on your board and pile the crab in the centre of the lettuce cup.
Nutrition Facts : Calories 310 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 15 grams protein, Sodium 1.3 milligram of sodium
CRAB SALAD CUPS WITH AVOCADO
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.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined.
- Add salt, pepper, & crushed red pepper flakes (if using) to taste, then chill until ready to serve.
- 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 teaspoons cocktail sauce, a lemon wedge, and salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 154.2, Fat 9, SaturatedFat 1.3, Cholesterol 27.6, Sodium 581.7, Carbohydrate 8.5, Fiber 2.6, Sugar 2, Protein 11.4
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- If you're cooking a live crab, first bring a large pot of well-salted water to the boil. (If using a ready-cooked fresh crab, proceed to the next step.)
- To prepare the cooked, cooled crab, first remove the legs by twisting them off where they meet the body.
- Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break.
- Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.
- Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork.
- Press down on the edges of the crab shell, breaking away the outer edges to form a 'dish' for serving.
- Break each claw in half. Use the handle of a teaspoon to scrape the white meat out of the thick end of the claw. Place into a separate clean bowl.
- Use the back of a heavy-bladed knife to crack open the remaining piece of claw and the pincers. Remove all the white meat and flake into the bowl. Remove the piece of cartilage inside each of the claws, pick off the meat and discard the cartilage.
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