Crab Louie Salad Lettuce Cups

Ingredients for Crab Louie Salad Lettuce Cups

• 2 spring onions, finely chopped

• 240ml mayonnaise

• 60ml ketchup-based chilli sauce

• 45ml fresh lemon juice

• 2 teaspoons prepared horseradish

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 450g jumbo lump crabmeat, picked over, drained

• 2 heads Boston Bibb or butter lettuce, separated into leaves

• 2 avocados, cut into 1/2" cubes

• 575ml cherry tomatoes, halved, quartered if large

• 4 teaspoons capers, drained

• 1/4 cup chopped parsley

Whisk spring onions, mayonnaise, chilli 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.

Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.