Sweet white crab meat combined with creamy avocado, a hint of fresh lemon, and a subtle wasabi-sesame dressing, all served in crisp gluten-free iceberg lettuce cups.

Servings: 1 serving
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

• 70 grams White crab meat
• 1 teaspoon Mayonnaise
• ½ teaspoon Wasabi paste
• 2 drops Sesame oil
• ½ Avocado, diced
• 1 squeeze Fresh lemon juice
• 2-3 leaves Large iceberg lettuce leaves

Instructions

1. In a small bowl, combine the mayonnaise, wasabi paste, and sesame oil. Stir well to create the zesty dressing.
2. In a medium bowl, gently flake the white crab meat.
3. Add the diced avocado and the prepared zesty dressing to the crab meat. Gently fold to combine.
4. Squeeze fresh lemon juice over the mixture and stir lightly.
5. Arrange the large iceberg lettuce leaves on a serving plate.
6. Divide the crab and avocado mixture evenly into the lettuce cups.
7. Serve immediately.