Sweet jumbo lump crab is folded into a creamy herb dressing with lemon, dill, and chives, then nestled in crisp romaine lettuce cups.

Serves:3-4

Ingredients

• 1 lb jumbo lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 2 tbsp sour cream or Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 celery stalk, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 small garlic clove, minced
• 1–2 tsp olive oil
• Salt and freshly cracked black pepper, to taste
• 1 head Romaine lettuce hearts, leaves separated and washed

Preparation

• In a mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lem-on juice, lemon zest, and olive oil until smooth.
• Add garlic, celery, chives, parsley, and dill. Stir to combine. Season with salt and pepper to taste.
• Gently fold in the jumbo lump crab meat, being careful not to break up the large pieces.
• Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.
• Chill the mixture in the refrigerator for 20–30 minutes to allow flavors to meld.
• Arrange lettuce leaves on a platter and spoon the crab mixture into each leaf.
• Serve immediately as lettuce cups.

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