Alaska surimi seafood lettuce cups

Number of Servings:

4

Ingredients:

12 oz. Alaska Surimi Seafood (Imitation Crab)

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 Tablespoons toasted sesame seeds, garnish

1 head iceberg lettuce

Instructions:

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.

Salad: Combine Alaska Surimi Seafood, 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.

Source: Trident Seafoods

Nutrition Information:

295 calories, 7g total fat, .7g saturated fat, 23% calories from fat, 17mg cholesterol, 13.5g protein, 42g carbohydrate, 2g fiber, 1219mg sodium, 19mg calcium and .6g omega-3 fatty acids.

Recipes

Alaska surimi seafood lettuce cups

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National Fisheries Institute