Healthy Crab Corn & Avocado Lettuce Boats Recipe
Ingredients
- 1 cos lettuce
- 420 g can no-added-salt corn kernels, drained
- 2 avocados, stoned, peeled and cut into 1cm cubes
- 1 long red chilli, deseeded, thinly sliced
- 1/3 cup chives, chopped
- 250 g cooked crab meat
- 2 tbs lemon juice
- pepper
- chives, chopped, extra, to serve
- red chilli, finely diced, extra, to serve
Method
- Break the lettuce into individual leaves. Choose 12 intact smaller inner leaves then wash, dry and set aside.
- In a medium bowl combine corn, avocado, chilli, chives, crab meat, lemon juice and season with pepper; toss gently.
- Spoon crab mixture into each lettuce leaf and arrange on a platter or serving plate.
- Garnish with extra chives and chilli, if desired; serve immediately.
Hint
Crab mixture is best made just before serving.
Variation:
Use witlof or radicchio leaves instead of cos lettuce. Replace cos lettuce with baked wonton wrappers or filo pastry cups. Substitute chopped coriander or flat-leaf parsley for chives. Substitute 250g kernels cut from 2-3 cobs of cooked corn for canned corn.
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 497 kJ | 519 kJ |
| 119 Cal | 124 Cal | |
| Protein | 4.7 g | 4.9 g |
| Fat, total | 9 g | 9.4 g |
| — saturated | 2 g | 2.1 g |
| Carbohydrate | 4 g | 4.2 g |
| — sugars | 1.2 g | 1.3 g |
| Sodium | 145.7 mg | 152 mg |
| Fibre | 2 g | 2.1 g |
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