This classic appetizer is all about presentation—not preparation—which is why it’s best served in some type of vessel that makes a statement: a cocktail glass, a Champagne coupe, or a decorative cup. It should always be made from fresh crab meat. If you want to add more volume to this salad, use the iceberg lettuce to make cups for the crab mixture, and place the whole assembly on a bed of baby arugula or other greens.

Ingredients

• 3/4 cup ketchup
• 1/2 cup prepared horseradish
• Juice of 1 lemon
• 1/2 teaspoon Tabasco sauce
• 1 1/2 pounds lump crab meat (picked over to eliminate stray pieces of bone or shell)
• 1 head of iceberg lettuce, washed and shredded
• 1/4 teaspoon cayenne pepper
• 1 lemon, cut into 6 wedges

Instructions

1. In a large bowl, combine the ketchup, horseradish, lemon juice, and Tabasco and mix well. (This mixture can be prepared in advance and stored in the fridge until you are ready to assemble the dish.)

2. Gently fold the crab into the seasoned mix. Divide the lettuce among 6 bowls or glasses, and spoon the crab mixture over each. Garnish each with a dash of cayenne pepper and serve with lemon wedges.

Other Appetizer Recipes

Corn-And-Crab Fritters
Shrimp Avocado Ritz
Spicy Crab Rolls
Tuna Sashimi Salad