Creamy Scalloped Potatoes

Ingredients

For the Crab Salad:

• 1 pound lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon Old Bay seasoning (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup green onions, finely chopped
• 1/4 cup celery, finely chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

For the Cups:

• Option 1: Mini Phyllo Cups
  • 1 package of mini phyllo pastry cups (usually found in the freezer section)
• Option 2: Lettuce Cups
  • 1 head of butter lettuce or endive, separated into leaves

For Garnish:

• Lemon wedges
• Fresh dill sprigs or chives

Instructions

1. Prepare the Crab Salad:
   • In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, black pepper, green onions, celery, and dill.
   • Mix carefully to avoid breaking up the crab meat too much. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Cups:
   • For Phyllo Cups: Preheat your oven according to the package instructions. Bake the mini phyllo cups for about 5-7 minutes until golden and crispy. Let them cool before filling.
   • For Lettuce Cups: Gently wash and dry the lettuce leaves, keeping them intact for serving.
3. Assemble the Crab Salad Cups:
   • If using phyllo cups, spoon a generous amount of crab salad into each cup. If using lettuce, place a spoonful of crab salad into each leaf.
4. Garnish and Serve:
   • Garnish each cup with a small sprig of dill or a chive and a lemon wedge on the side.
   • Serve immediately, or chill until ready to serve.