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Crab Louis lettuce cups

Recipe by:Executive Chef Ben Mattman
JW Marriott, San Francisco


  •  1 cup mayonnaise
  • 2 tsp. Sriracha sauce
  • 1/2 tsp. ketchup
  • 1/4 tsp. lemon juice
  • 1/2 lb. Dungeness crabmeat
  • Salt and pepper, to taste
  • 4 to 8 Little Gem (or Bibb) lettuce leaves, washed and dried
  • 2 hard-boiled eggs, chopped
  • 4 asparagus spears, blanched and sliced
  • 1/2 cup chopped mixed olives


In a small bowl, combine mayonnaise, Sriracha sauce, ketchup and lemon juice. In a medium bowl, lightly dress crabmeat with dressing and season with salt and pepper. On a serving platter, place crab mixture in lettuce cups and garnish with eggs, asparagus and olives.

Serves 4

Califonia Bountiful