Ingredients:

  • 8 oz imitation crab, finely diced
  • 1/2 cup celery, finely minced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 head butter lettuce, leaves separated and washed

Instructions:

  1. Dice the imitation crab into small, uniform pieces. If using real lump crab, gently flake it with a fork to maintain some texture. Place the crab in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and smoked paprika until velvety and smooth.
  3. Fold the minced celery, red onion, and parsley into the crab. Pour the dressing over the mixture and stir gently until every piece of crab is evenly coated. Taste and add salt or pepper as needed.
  4. Pat the lettuce leaves completely dry with paper towels. Scoop a generous tablespoon of the crab salad into the center of each leaf, piling it slightly higher in the middle for an elegant presentation.