Seafood Lettuce Cups

Ingredients

12 oz. Hidden Bay Flake-Style Imitation Crab
         RFS Item 57782
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 Try: Culinary Secrets Toasted Sesame Dressing - RFS Item 28362)
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup toasted nori (seaweed), optional garnish
3 Tbsp. toasted sesame seeds, garnish
8-10 Markon Lettuce Jammers - RFS Item 90828 or
1 head Markon Fresh Iceberg Lettuce - RFS Item 70526

Directions

Lettuce Cups (if not using Markon Lettuce Jammers)

1. Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes - this will help separate the leaves.
2. Carefully separate the outer lettuce leaves, one at a time, to make the cups.
3. Using scissors, trime each lettuce cup to form circles.
A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.

Salad

1. Combine imitation crab, cooked rice, cucumber and avocado in a large bowl.
2. Add salad dressing; toss to coat all ingredients.
3. Place lettuce cups on a large plate and fill each with about 1/2 cup of the crab-rice filling.
4. Garnish with pickled ginger, nori and sesame seeds to serve.

Yield: 8 to 10 lettuce cups