2 cups canned crabmeat, picked over
1 tablespoon seasoned mayonnaise
juice of 2 limes
salt to taste
coarsely ground black pepper
1 teaspoon fresh tarragon leaves, chopped
1 teaspoon parsley
lettuce leaves
Mix crabmeat with just enough mayonnaise to moisten. Add lime juice, salt and a generous grinding of pepper; mix well. Spoon crabmeat mixture into small glass cups lined with lettuce leaves set in crushed ice. Sprinkle chopped tarragon over each cocktail and serve.
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