Time: 15 min.
Complexity: easily
Servings: 4 - 6

Crab salad in an elegant martini glass will be the perfect addition to any celebration or party. It's made with whole lump crab meat, tomatoes, and avocado, and dressed with a mayonnaise-mustard dressing with lemon zest. Serve chilled on lettuce leaves in glasses, garnishing each serving with a lemon wedge and a drizzle of the dressing. Guests can enjoy the salad without cutlery, simply rolling up the lettuce and filling. Perfect for a buffet.

Ingredients:

• 450 g lump crab meat, sorted to remove shell fragments and cartilage
• 0.5 cup mayonnaise
• 2 tsp mustard powder
• 1 teaspoon Worcestershire sauce
• 1/4 tsp finely grated lemon zest
• 2 medium plum tomatoes, cored, seeded and chopped (about 2/3 cup)
• 1 firm ripe avocado, diced
• 4-6 small leaves of Boston lettuce
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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crab meat, plum tomatoes, Boston salad, lemon, Avocado

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Preparation:

Step 1
• In a medium bowl, combine the mayonnaise, mustard, Worcestershire sauce, and lemon zest. Set half of the mustard sauce aside for topping.
Step 2
• Gently combine the crab meat, 0.5 cups of tomatoes, and avocado with the remaining sauce. Season with salt to taste.
Step 3
• Divide the lettuce leaves into 4-6 martini glasses. Top with the crab salad. Garnish with a spoonful of the reserved dressing, the remaining tomatoes, and lemon wedges.

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