12 oz. Crab Classic
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 tbsp. toasted sesame seeds, garnish
1 head iceberg lettuce
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.
Combine Crab Classic, 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.