Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons ground mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon finely grated lemon zest
- 1 pound jumbo crabmeat
- picked through to remove any bits of shell and cartilage
- 2 medium Roma tomatoes
- cored
- seeded and chopped (about 2/3 cup)
- 1 firm
- ripe avocado
- diced
- Kosher salt
- 4 to 6 small Boston lettuce leaves
- Lemon wedges
- for garnish
Instructions
- 1.
- Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl.
- Set aside half of the mustard sauce in a small bowl for topping the cocktail.
- 2.
- Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce.
- Season with salt.
- 3.
- Arrange the lettuce leaves in 4 to 6 martini glasses.
- Spoon the crab salad on top.
- Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.
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