Yield: 4 servings.
1 teaspoon Dijon mustard
¼ cup mayonnaise
¼ cup sour cream
Juice of 1 lemon
Salt and black pepper to taste
2 tablespoons fresh dill, chopped
1 pound fresh lump crab meat
2 heads butter lettuce, torn into bite-size pieces
4 green onions, finely chopped
2 hard-boiled eggs, sliced
12 cherry tomatoes, halved
In a small bowl, whisk together mustard, mayonnaise, sour cream, lemon juice, salt, and pepper. Fold in dill and crab. Refrigerate for 30 minutes.
Arrange lettuce on 4 plates. Divide the crab mixture and place on top. Sprinkle green onions over top. Place eggs and tomatoes decoratively on plates and serve.
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