Creamy Crab and Avocado Lettuce Wraps – A Delightful Keto-Friendly Malaysian Snack
Discover this delectable, gourmet keto-friendly snack recipe inspired by Malaysian flavors. Featuring succulent crab, creamy avocado, and fresh herbs wrapped in crisp lettuce leaves, this dish is perfect for a sophisticated at-home dining experience or an impressive appetizer at your next gathering. Enjoy the exquisite combination of textures and flavors in this visually stunning and cinematic dish.
Allergens
Shellfish (Crab)
Ingredients
- 1 lb crabmeat, lump 3 medium ripe avocados 4 cups iceberg lettuce leaves, washed and patted dry 1/2 cup fresh cilantro, chopped 1/2 cup fresh mint leaves, chopped 2 tbsp coconut aminos 1 tbsp rice vinegar 1 tbsp lime juice, freshly squeezed 1 tsp fish sauce 1/2 tsp ground white pepper 1/4 tsp sea salt
Instructions
- In a large bowl, combine crabmeat, coconut aminos, rice vinegar, lime juice, fish sauce, white pepper, and sea salt. Gently toss to coat the crab evenly. Cover and refrigerate for 30 minutes to allow flavors to meld.
- While the crab mixture is marinating, prepare the avocados by halving them, removing the pits, and scooping out the flesh into a medium sized bowl. Mash the avocado until smooth.
- Add half of the chopped cilantro and mint leaves to the mashed avocado, stirring gently to combine. Set aside.
- Remove crab mixture from the refrigerator and fold in the remaining chopped cilantro and mint leaves.
- Assemble the lettuce wraps by placing a spoonful of the avocado mixture on each lettuce leaf, followed by a generous scoop of the crab mixture.
- Serve immediately, allowing guests to enjoy this sensational keto friendly Malaysian snack.
Chef’s Insight
The balance of flavors in this dish makes it ideal for both keto diets and those seeking a delicious, healthy appetizer.
Notes
This recipe is perfect for those following a keto diet or looking to enjoy a lighter, more refreshing snack or appetizer with a Malaysian twist.