Time 30m Yield 12 servings. Number Of Ingredients 14 Steps:
In a small bowl, mix the first five ingredients. , To serve, place about 1 tablespoon crabmeat in each lettuce leaf. Top with remaining ingredients. Drizzle with some of the sauce. Serve with remaining sauce.
Yield 8-10 servings Number Of Ingredients 14 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.
Time 10m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, mix crab, celery, stuffing cubes, yogurt, salt and pepper. To serve, spoon 2 tablespoons crab mixture into each lettuce leaf. If desired, sprinkle with tomatoes. Fold lettuce over filling.
Time 41m Yield 10 wraps + 1 salad, 5-10 serving(s) Number Of Ingredients 11 Steps:
In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside. Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy. Pour cream cheese mixture to crab & veggies, mixing well. Set aside. Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside. Shred the lettuce and set aside. PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly. LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat! PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day! CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better! Plan for two wraps per person, with “leftovers” being chilled and served for lunch the next day (or a late night snack?).
Time 47m Yield 6 Number Of Ingredients 18 Steps:
Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry. Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing. Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.
Time 35m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning. For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix. To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.
