Waitrose and Partners
Lemony crab cups

Lemony crab cups

Little gem has a pleasingly sturdy texture when raw, so the leaves make effective vessels for all manner of delicious fillings. In Skye Gyngell's recipe they are packed with sweet white crab meat laced with mayonnaise, then topped with salty salmon roe. An out-and-out crowd-pleaser. 

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Gluten free
  • Makes10
  • CourseStarter
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 1½ tbsp mayonnaise
  • ½ unwaxed lemon, zest and juice
  • 200g white crab meat
  • 1 little gem lettuce (0-12 leaves)
  • 5 tsp salmon caviar (optional)
  • ¼ x 20g pack dill, fronds finely chopped
  • 1 tbsp olive oil

Method

  1. In a bowl, mix together the mayonnaise and lemon zest. Add the crab to the bowl and fold together. Season and add lemon juice to taste. Separate the little gem lettuce into leaves and arrange on a serving platter. Spoon the seasoned crab into each ‘cup’, then top with the salmon caviar (if using) and dill. Drizzle over the oil and a few more drops of lemon juice.

And to drink...

Champteloup Rosé d’Anjou, France, is classic, fragrant and well-balanced with a sweet aftertaste. The wine pairs beautifully with this dish.

Nutritional

Typical values per item when made using specific products in recipe

Energy

235kJ/ 57kcals

Fat

4.3g

Saturated Fat

0.5g

Carbohydrates

0.5g

Sugars

0.5g

Fibre

0.6g

Protein

3.9g

Salt

0.3g

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