Crab and Avocado over Butter Lettuce
- 1 teaspoon whole-grain mustard
- Juice of 1 lime
- 1 large shallot, minced
- 1/2 red Thai chile, seeded, deveined, and minced
- 3 tablespoons minced fresh mint leaves
- 3 tablespoons minced fresh parsley leaves
- 3 tablespoons minced fresh cilantro leaves
- 1 large, ripe Hass avocado, pitted, peeled, and finely diced
- 8 ounces lump crabmeat
- Salt and freshly ground black pepper
- 1 large head of butter or Bibb lettuce
- Olive oil
- Whisk the mustard, lime juice, and shallot together in a large mixing bow.l Stir in the chile, mint, parsley, cilantro, avocado, and crabmeat.
- Season with salt and pepper to taste.
- To serve, arrange a couple leaves of lettuce on each plate and top with a spoonful of the crab salad.
- Drizzle each plate with a little olive oil to finish.
wholegrain mustard, lime, shallot, red thai chile, mint leaves, parsley, fresh cilantro, avocado, lump crabmeat, salt, head of butter, olive oil
Taken from www.cookstr.com/recipes/crab-and-avocado-over-butter-lettuce (may not work)