Boston lettuce is always fun to serve stuffed with something delicious. The little cups just beg for a special filling, and with Asparagus Season now in full swing, what could be better, especially if paired with tender, sweet crab?
No one likes the slimy!
We didn’t have asparagus when I was growing up because my mother did not like it at all. She thought it was slimy, most likely because the habit of the time was to greatly overcook many vegetables. Even later in her life when she was a good sport and tried some of my grilled asparagus, she just shook her head. “Still don’t like it.” So she never ate it again. That’s fair, she at least tried it again.
Overcooks in a flash
We’ve all had slimy asparagus because it overcooks in a flash. If you get a bunch with both small and large stalks, it is wise to cook them in stages, so you don’t end up with the smaller stalks mushy. Always buy spears that are tightly closed at the top, vibrant in color, and firm to the touch. If the tips start looking feathery, they are probably well on their way out.
Lots of nutrition, not many calories
One half cup of asparagus is only 20 calories, but contains almost two grams of fiber, more than 2 grams of protein, and is a great source of Vitamins K, C, A, folate, thiamine, potassium, and riboflavin. Filled with antioxidants, it helps digestion and can contribute to lowering blood pressure. That’s a lot of work for 20 calories. Of course, I’ll eat a whole cup.
Patience please
I am patient with asparagus. It’s hard to resist when the markets start featuring these lovely spears from afar, but more often than not they are disappointing. How could it not be, since the offerings shipped from across the continent or even Mexico are anything but fresh, usually dried out and shriveled, and devoid of real flavor. Additionally, they are rarely grown organically for the grocery stores.
Asparagus Season, one of the best
However, when our local asparagus finally comes into being, the flavor is just what we crave, and it is worth the wait. Enjoy it as many ways as possible. There will be grilled asparagus, steamed, asparagus soup, and asparagus in soups. Asparagus tarts, and tucked in many egg applications and stir-fries. Simply served up with homemade mayonnaise, or part of a fancy brunch with Hollandaise. We eat our fill of it before the season is gone, and that happens too quickly. It freezes moderately well, but is still nothing like the fresh. One way to preserve them is to roast them, then puree with some lemon juice, and freeze. In the middle of winter, it makes a fine soup that will remind you of spring.
A winning combination
We had a bit of grilled asparagus left over after a meal and the next day it made its second appearance in a crab salad. How delicious! The textures were great together, and the asparagus offered a lovely flavor that blended well with the crab. I used Maine peekytoe crab, but use whatever you can find that is more local to where you live, and frozen is fine and probably the option for many. If you find some fresh spring peas, toss those in as well.
Boston lettuce
Here we used Boston lettuce, also called butterhead, but you can use any cupped type lettuce such as Bibb. You could even use radicchio if you want a slightly bitter edge to the dish, or fill little Belgian endive leaves.
Large or small, versatile
Make them as large or small as you like, and this recipe can easily be doubled for a gathering. This is a great light lunch or supper, or make individual little cups for a starter or appetizer.
Asparagus and Crab Stuffed Boston Lettuce Cups
- 8 oz. (230 g.) crab meat
- 3 oz. (100 g.) asparagus tips, grilled
- 1 sweet mini red pepper, grilled, then minced
- 1/2 cup sweet new peas, optional
- 2 tbsp. mayonnaise or vegan mayonnaise
- 1 tbsp. capers, crushed
- 1 tsp. caper brine
- Zest of 1 lemon
- 1 tbsp. fresh lemon juice
- ½ tsp. sweet paprika
- 1 tbsp. fresh chopped parsley
- Boston lettuce cups, or other Bibb or butterhead type lettuce
Pick through crabmeat gently and remove any pieces of shell. Lightly grill the asparagus and mini pepper. Mince the pepper, and chop the asparagus into ½ inch (1.2 cm) pieces.
In a small bowl, combine mayo, capers, brine, zest, lemon juice, paprika, and parsley. Mix well, then add the crab, asparagus, and pepper, and gently combine. Toss in the peas if you find them.
Fill the lettuce cups, and serve with other seasonal vegetables on the side. This makes four nice servings.
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Delicious! I love crab but it’s not easy to find in my part of Italy. I like asparagus in salads too – paired it once with strawberries, strange to say they matched very well.
Hmm, it would never occur to me to pair asparagus with strawberries, but now I’m intrigued! They are both in season at the same time, so their flavors would both be at peak.
Great idea
Thank you Sheree!
I like all these ingredients, and the plate itself looks happy. Nice cool meal on these hot days.
Thanks Judy. It was a treat after a hot day in the garden.
We love asparagus but its very thin here no substance I don’t know if its picked to early or its the type of asparagus…I love using lettuce or white cabbage as a cup and crab and asparagus sounds lovely :)x
These little cups of lettuce and radicchio just beg to be filled with something! It’s fun at a gathering as well.
It sounds like you must have a different variety. The very thin asparagus here is simply the youngest spears.
The colors in this dish are so inviting and I really like how you dressed the crab.
Thanks Bernie! The crab flavor really shines through here.
Off to the farmers market to seek more asparagus!
What a beautiful Spring meal!
Jenna
Thanks Jenna! It was a delight on a hot evening.
You know how to dress a plate, it looks so creative and appealing!
Thanks Jan! That first bite with the eyes is so important to the whole experience.
Every time you post a salad, I know my eyes are going to get a treat! I’m with you on asparagus and crab, they are a perfect match. So, what time is lunch? 😉
It’s farmers market day, so we’ll be eating a little late, 2is? You have time to get here if you put on your roller skates.
The mighty asparagus! It’s on my menu tonight with parmigiano/basil sausage and roasted almond couscous. Your recipe sounds scrumptious and is plated so beautifully, D. A gorgeous post for the eyes and palate!
A lovely salad that is perfect warm weather food.
Thanks Karen! It was perfect for the season.
Very pretty and sounds quite delicious as always. I have been putting things in lettuce leaves of late–it’s like salad without a fork.
They are delicious! So many stuffing possibilities!
You’ve given me an idea for dinner. I have no asparagus yet, English asparagus won’t be in the shops for a while yet, but I have the crab and romaine lettuce, maybe with blanched peas and fine green beans, and a soft boiled egg. Might add some chopped apple, too.
Oh, that all sounds lovely! You must be hungry Misky!
Dinner time!!
🩷
I’d be happy with the crab salad! But I love asparagus as well. Fabulous plate of food.
Thanks Mimi! It was both fun to make and eat!
I’m pleased your local asparagus is in season. Make the most of it while it’s here and fresh!
Oh I do! We have it as much as possible until we’ve had our fill!
A great combo. I do like asparagus but i can see how someone might find it slimy and weird 🙂
cheers
sherry
Thank you! It’s all about the cooking, and it doesn’t take long to go mushy.
What a delicious recipe Dorothy! Thank you for sharing!
Thank you! We really thought it tasted like spring!
Dorothy, these are so pretty! I must try this at our next dinner party; I know it would be a big hit!
Thank you! I think you are most certainly right, this will be a big hit!
Great summer salad! I’m a big fan of both asparagus and crab, so I’ll definitely make this one soon. 🙂
Thank you Ronit, it was really delicious!
Yum! Looks perfect for lunch!
Thank you! It was a lovely light meal. The taste of spring.
Looks delicious, Dorothy. Seafood and asparagus is a great combo
Thank you Amanda! A match made in food heaven.
NICE!
Many thanks!
What a lovely presentation with the watermelon radishes and pansies. I am always impressed with how you present your recipes to us. ☺️
This is a delicious dinner for us on a hot day. Thank you!
Thank you Nancy! I love to make the food look enticing! This is a perfect light meal for a summer supper, and it’s always a hit.
The combination of Asparagus and Crab sounds delicious. And I like the use of Boston Lettuce.
I’ve always been a fan of those lovely little cupped shaped leaves, they just beg to be filled with something yummy! Thanks for stopping by.
Asparagus and crab is definitely a winning combination. Thank you for this great recipe!
I’m glad you liked it! They really do play nicely together.
Such a pretty salad, Dorothy. I just bought a bunch of too skinny asparagus. They are tough and woody.
Maybe if you chop them up small???
What a wonderful recipe! I like the dash of paprika..Nice! ❤️
Thank you so much! It all worked together nicely.
Dorothy, you always knock it out of the park, and give me such better ideas about food choices. I’ll admit, I enjoy my asparagus wrapped in bacon, but I’m improving. Thank you, and they do cook fast. Hugs, C
Thank you! Asparagus is so versatile, dressed up or just served with a bit of butter!
Filling lettuce cups with the crab mixture is such a great idea–perfect for summer!
Thanks! It really is summer on a plate!
A winning combination indeed! Delicious and beautiful!
Thank you! It’s one of my favorites!
Artfully designed and yummy!
Thank you, it was really divine!
A healthy serve and Summer perfect!❤️❤️💯
Just right for the garden party!