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Crab Salad In Radicchio Cups

salads, shellfish

1/2 pound crabmeat
1/4 cup finely chopped celery
2 teaspoons lemon juice
pinch cayenne pepper
salt and black pepper
1/4 cup mayonnaise
1 tablespoon seafood cocktail sauce*
radicchio

Flake crabmeat, removing any bits of membrane; press out excess moisture. In bowl, toss crab with celery, lemon juice, cayenne, and salt and black pepper to taste. Blend mayonnaise with seafood sauce; add to crab mixture and toss lightly to mix. Spoon into 24 tiny radicchio cups or 1 1/2 inch tart shells. * If you don't have seafood cocktail sauce, mix together 1 tablespoon ketchup with 1/2 teaspoon horseradish.

Contributor: Canadian Living Magazine

Yield: 24 pieces

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