Recipe courtesy of I Heart Keenwah.
6 oz white lump crabmeat
2 Tbs mayonnaise
1 Tbs Greek yogurt
2 scallions finely chopped, including green parts
2 tsp finely chopped fresh cilantro
1 red chili deseeded and finely chopped
1 ripe Hass avocado
2 limes – one for zest, one cut into wedges for serving
1 lemon for juice
1 baby Bibb lettuce, washed and leaves separated
salt and pepper to season
Mix the crabmeat, mayonnaise, yogurt, scallions, cilantro, chili and lime zest in a bowl with salt and pepper to season. Mix well until combined. Set aside. Peel and halve the avocado removing the stone. Cut into slices and cover in lemon juice.
To assemble, take 4 lettuce leaves, place 2-3 slices of avocado inside each, top with the crab mixture, sprinkle with crushed Quinoa Puffs Sweet Chili and serve with lime wedges.
Published on WholeFoods Magazine Online, 11/23/2015