Crab and mango lettuce cups
2 tbsp Greek yogurt
100g white crab meat
2 medium carrots, grated or julienned
1 red pepper, finely sliced
handful fresh mint, leaves finely chopped, plus extra to serve
1 lime, zest and juice of ½
2 little gem hearts, leaves separated
1 small mango, diced
1. Mix together the yogurt and crab meat, then fold through the carrots, red pepper, mint and lime zest and juice; season.
2. Arrange the lettuce leaves on plates and top each with some of the crab mixture and a sprinkling of mango. Scatter over the extra chopped mint. Serve with the remaining ½ lime, cut into slices, and wild rice, if liked
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Source: Read Full Article