These are a perfect appetizer or weekend lunch, even if you’re not trying to eat healthy– but if you are, they’re even better. Citrus gives it a nice, bright flavor and the avocado adds some richness. You could substitute corn chips for the lettuce, but you certainly won’t miss them if you don’t.
Crab and Avocado Lettuce Wraps
1/2 pound lump crab meat
1 avocado, cubed
2 tablespoons extra virgin olive oil
10 whole lettuce leaves
1 tablespoon cilantro leaves, chopped
1 teaspoon mint leaves, chopped
Segment the grapefruit by cutting off the top and bottom and cutting down the sides to remove all white pith, leaving as much of the fruit as possible. Cut along the membranes of each segment to remove the segments. Squeeze remaining membrane and peel to collect any remaining juice. Combine the extra juice with the olive oil and add salt and pepper to taste to create a vinaigrette. Pour over the avocado cubes and add the crab and grapefruit segments. Gently combine. Spoon into the lettuce leaves and top with cilantro and mint.