Ingredients
For the Salad Cups:
-
1 lb lump crab meat (real, not imitation)
-
1 head romaine or butter lettuce (large leaves separated and rinsed)
-
2 hard-boiled eggs, chopped
-
1 avocado, diced
-
1 cup cherry tomatoes, halved
-
1/2 cup cucumber, diced
-
1/4 cup red onion, finely diced (optional)
-
2 tablespoons chopped chives or green onions
-
Lemon wedges, for serving
For the Light Louie Dressing:
-
1/2 cup mayonnaise (or avocado mayo)
-
1/4 cup plain Greek yogurt
-
2 tablespoons ketchup (low sugar if preferred)
-
1 tablespoon prepared horseradish
-
1 teaspoon Worcestershire sauce
-
1 teaspoon lemon juice
-
1/2 teaspoon paprika
-
Salt and pepper to taste
Instructions
-
Prepare the Lettuce: Gently separate the lettuce leaves, rinse, and pat dry. Keep them whole to act as “cups.”
-
Make the Dressing:
-
In a bowl, whisk together the mayo, Greek yogurt, ketchup, horseradish, Worcestershire sauce, lemon juice, paprika, salt, and pepper.
-
Taste and adjust seasoning. Chill until ready to serve.
-
-
Assemble the Filling:
-
In a medium bowl, gently mix the crab meat with diced avocado, tomato, cucumber, red onion, eggs, and chives.
-
Add a few tablespoons of the Louie dressing and fold gently.
-
-
Build the Cups:
-
Spoon the mixture into each lettuce cup.
-
Drizzle a bit more Louie dressing on top.
-
Garnish with lemon wedges and extra chives.
-
-
Serve Immediately: Enjoy chilled with extra dressing on the side.