1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish
Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/crab-cocktail-americana-recipe/index.html