Seafood Lettuce Cups |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 30 minutes | ||||||||
| INGREDIENTS: | ||
| 12 oz imitation crab | 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, optional garnish |
| 1/2 cup toasted nori (seaweed), optional garnish | 3 Tbsp. toasted sesame seeds, garnish | 1 head iceberg lettuce |
| 1 | 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. |
| 2 | SALAD: Combine imitation crab, 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 surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve. |