Asian Crab Lettuce Cups Recipe

Serves/Makes: 4

Ingredients:

  • 12 ounces cooked crab meat or imitation crab meat
  • 1 1/2 cups cooked rice (preferably short grain Japanese rice)
  • 1/2 cup cucumber, peeled, seeded and chopped
  • 1/2 cup avocado, peeled and chopped
  • 1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low-fat or non-fat dressing
  • 1/4 cup pickled ginger, chopped, to garnish (optional)
  • 1/2 cup toasted nori (seaweed), to garnish (optional)
  • 3 tablespoons toasted sesame seeds, to garnish
  • 1 head iceberg lettuce
How to cook Asian Crab Lettuce Cups:
  • LETTUCE CUPS: Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes-this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for chopped lettuce salad.
  • SALAD: Combine crab meat, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the crab-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.

Note:

The Asian Crab Lettuce Cups recipe easy to prepare and so good!


This recipe for Asian Crab Lettuce Cups serves/makes: 4

The Asian Crab Lettuce Cups recipe is adopted from The Sunset - July 2005.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Salad (more Salad recipes)
Cuisine: Other Asian (more Other Asian recipes)

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