Curried Crab Salad Lettuce Cups Recipes

CRAB LOUIE SALAD LETTUCE CUPS

Steps:

• Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
• Toss crabmeat and 1/2 cup dressing in a medium bowl.
• Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
• Do Ahead
• Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

CURRY CRAB SALAD

Steps:

• In a bowl mix all ingredients.
• Let sit in fridge for 3 or more hours before using to blend flavors.

LOBSTER SALAD LETTUCE CUPS

Steps:

• Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
• Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
• Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
• Divide the lobster salad among the lettuce cups and sprinkle with the chives.

CURRIED CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
• Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
• In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
• Serve heaping portions of the salad in butter lettuce leaves.

CURRIED CRAB SALAD

Steps:

• Toss crab and rice together.
• Add curry powder to mayonnaise and sour cream.
• Blend well.
• Stir into crab mixture.
• Sprinkle chopped eggs with lemon juice, salt and chives.
• Add to crab mixture.
• Serve on lettuce leaves.

SUMMERTIME CRAB SALAD

Steps:

• Prepare all dressing ingredients.
• Toss the dressing with the crabmeat, season with salt and pepper to taste.
• Line a shallow serving dish with lettuce leaves.
• Spoon the crabmeat mixture over the lettuce leaves.
• Garnish with sliced hard-boiled eggs and black olives.

PRAWN & CRAB COCKTAIL LETTUCE CUPS

Steps:

• Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
• Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
• At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.

CURRIED CRAB MEAT AND MUSHROOM SALAD

Steps:

• In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.