Crab Salad Cups With Avocado

• 1 lb shelled cooked crabmeat, picked over for shells
• 12 cup mayonnaise
• 2 tablespoons chopped flat leaf parsley
• 14 cup minced red onion
• 1 teaspoon sugar
• kosher salt
• fresh ground black pepper
• 2 pinches crushed red pepper flakes (optional)
• 16 medium butter lettuce leaves (about 2 heads)
• 1 avocado, cut into 16 thin slices
• 2 teaspoons prepared seafood cocktail sauce (with horseradish)
• 1 lemon, sliced into small wedges

1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined.
2. Add salt, pepper, & crushed red pepper flakes (if using) to taste, then chill until ready to serve.
3. Arrange lettuce on a large platter.
4. Place about 2 tablespoons crab mixture onto center of each leaf.
5. Top each with a slice of avocado, about 1/8 teaspoons cocktail sauce, a lemon wedge, and salt and pepper to taste.
6. Enjoy!

crabmeat, mayonnaise, flat leaf parsley, red onion, sugar, kosher salt, fresh ground black pepper, red pepper, butter, avocado, cocktail sauce, lemon

Taken from www.food.com/recipe/crab-salad-cups-with-avocado-338956 (may not work)