Alaska Surimi Seafood Lettuce Cups

• From: National Fisheries Institute

Ingredients

• 12 oz surimi seafood (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- or non-fat dressing

• 1/4 cup pickled ginger, chopped, optional garnish

• 1/2 cup toasted nori (seaweed), optional garnish

• 3 Tbs toasted sesame seeds, garnish

• 1 head iceberg lettuce

Crab-filled lettuce cups make a refreshing appetizer or quick lunch.

Directions

• 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 a chopped lettuce salad.
• Salad:Combine Alaska Surimi Seafood, 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.