Alaska Surimi Seafood Lettuce Cups
Recipe courtesy of Alaska Seafood Marketing Institute.
12 ounces Alaska Surimi Seafood (imitation crab meat)
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* (preferably with ginger and wasabi)
1/4 cup pickled ginger, chopped (optional) garnish
1/2 cup toasted nori (seaweed) (optional) garnish
3 tablespoons toasted sesame seeds, garnish
1 head iceberg lettuce
- For 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.
- For Salad: Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. 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 surimi-rice filling. If desired, garnish with pickled ginger, nori and sesame seeds to serve.
Makes 4 servings.
*For a lighter version use a low or non-fat dressing.
Nutritional Information Per Serving (1/4 of recipe): Calories: 295; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 23mg; Total Carbs: 42g; Fiber: 2g; Protein: 14g; Sodium: 1219mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.