Crab Salad Lettuce Bites

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 6 servings
1 1/2 pounds jumbo lump crab meat
3 heads Boston Bibb lettuce
1/2 cup radishes, cut into small matchsticks
1/2 cup Fuji or Granny Smith apples, cut into small matchsticks
4 ribs of celery, finely chopped
10 chives, chopped
2 sprigs mint, leaves chopped
Zest and juice 1 lemon
Zest and juice 2 limes
1 cup mayonnaise
1 tablespoon Dijon mustard (eyeball it)
1 teaspoon (a couple of good pinches) red pepper flakes
1/4 cup capers, drained and chopped
1 tablespoon (a palmful) seafood seasoning
Salt and pepper to taste

Carefully pick through the crab meat, removing any shells and cartilage. In a large bowl, combine all of the ingredients except the crab and lettuce leaves. Carefully fold the crab into the mayonnaise mixture and season with salt and pepper. Remove the leaves from the heads of lettuce, being careful not to tear them -- you want nice little lettuce cups. Spoon the crab into the lettuce cups and serve.