June 16, 2017

Crab Salad Cups With Yogurt Miso Dressing

Recipe: Kristen Eppich

Prep Time: 20 minutes

Total Time: 30 minutes


  • 1⁄4 cup thinly sliced radishes
  • 1⁄2 cup thinly sliced mini cucumbers
  • 2 Thai red chilis, seeded and sliced
  • 1⁄4 cup seasoned rice wine vinegar, divided
  • 1 tbsp white miso
  • 1 tbsp warm water
  • 1 tbsp lime juice
  • 1⁄2 tsp grated ginger
  • 1 tbsp fish sauce
  • 1⁄2 cup plain yogurt
  • 1 package (227 g) real crab meat, drained
  • 8 butter or bib lettuce leaves, about 4″ each, for serving
  • 1⁄2 cup cilantro leaves
  • 4 lime wedges


Yield: Serves 4 As An Appetizer

Prepare Crab Filling

  1. Place radishes, cucumbers and chilis in small bowl with 2 tbsp seasoned rice wine vinegar and set aside.
  2. Whisk miso with warm water until it forms thick, smooth paste.
  3. Whisk in remaining seasoned rice wine vinegar, then lime juice, ginger, fish sauce and yogurt until smooth.
  4. Add crab and toss to coat. If making ahead, refrigerate until ready to use.

Assemble Cups

  1. Load crab mixture into lettuce cups.
  2. Top with marinated radishes, cucumbers and chilis. Drizzle any extra yogurt dressing at bottom of bowl over cups. Top with cilantro. Serve with lime wedges.

Donna Griffith


House & Home April 2017