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

1. Whisk the mustard, lime juice, and shallot together in a large mixing bow.l Stir in the chile, mint, parsley, cilantro, avocado, and crabmeat.
2. Season with salt and pepper to taste.
3. To serve, arrange a couple leaves of lettuce on each plate and top with a spoonful of the crab salad.
4. 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)