Alaska Surimi Seafood Lettuce Cups

Makes 4 servings

cuisine: American

meal type: Appetizer, Kid-Friendly

technique: No Cook, Quick

Refreshing and tangy, these California Roll-inspired lettuce cups make an impressive appetizer.

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

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

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