Butterhead Lettuce and Lump Crab Salad


  1. In a bowl fold together crab meat, mayonnaise, lemon juice, lemon zest, mustard powder, salt, pepper, Cajun seasoning, capers, green onion, and parsley.
  2. Place chilled lettuce leaves on cold salad plates then top with a portion of crabmeat mixture.
  3. Arrange egg and avocado garnish on each plate then serve.


  • 1 lb Empire's Treasure® Crabmeat, Lump
  • 4 ea Peak Fresh Produce® butterhead lettuce leaves
  • 1/2 cup Delancey Street® Real Mayonnaise
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
  • 2 tbsp Peak Fresh Produce® Parsley, Fresh, minced
  • 1/4 tsp mustard powder
  • 1 ea Peak Fresh Produce® Lemon(s), juice and zest
  • 2 tbsp Roma® Capers , drained
  • 1 tsp Magellan® Cajun seasoning
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 2 ea Nature's Best Dairy® Egg(s), boiled and cut into quarters for garnish
  • 1 ea Peak Fresh Produce® Avocados, cut into quarters sliced and fanned for garnish