Enjoy these mayonnaise-free crab salad lettuce cups. They're perfect for brunch or weekend lunch. The recipe is dairy free, gluten free, and Paleo friendly.

Ah how I miss Maryland steamed crabs. The smell of old bay, the cuts I'd have all over my hands from opening up crabs - I miss it all. Well, most of it.

Luckily there are easier options to indulge in crab that don't leave your hands scraped up. I went the easier route today with my mayo-free crab salad lettuce cups.

We have a decent selection of crab in the states, but I always make sure it's wild caught and sustainable. I like to check the U.S. Seafood Watch to make sure whatever fish or seafood I'm buying is a good choice.

I lived in Baltimore for over 10 year and even had the experience of working in a crab house. I'd come home smelling like crab from shoes to hair. And yes, I still like crab.

With good crab, you don't need to douse it with processed mayonnaise or a goopy sauce. In my crab salad, I used minimal seasoning to let the tase of the fresh crab shine through.

I like serving salads like this in lettuce cups to keep things gluten free. The leaves also make for a lovely presentation for a luncheon or party.

Crab Salad Lettuce Cups {Mayonnaise Free}

Serves 4

Ingredients

• 8 ounces fresh lump crab meat, picked with shells removed

• 1/4 teaspoon Old Bay (or to taste)

• 1 garlic clove, minced

• 1 tablespoon fresh basil, chopped

• 1 teaspoon Dijon mustard

• 1 teaspoon champagne vinegar or apple cider vinegar

• 2 tablespoons extra virgin olive oil

• 1/4 cup cucumber, diced

• 1 avocado, cored and cut

• About 8 baby romaine leaves

Instructions

1. Place crab in bowl and season with Old Bay.

2. In a medium bowl, place garlic, basil, Dijon and vinegar and whisk. Gradually add olive oil, stirring until combined.

3. Combine crab with vinaigrette and mix well. Fold in the cucumber and avocado.

4. Lay out the lettuce leaves and scoop the mixture down the middle, garnishing with a shake of Old Bay.

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