Crab Corn & Avocado Lettuce Boats
Prep: 10 mins
Cook: 0 mins
12 serves Serves: 12
Get your guests talking with this stylish starter!


  • 1 cos lettuce
  • 420 g can no-added-salt corn kernels, drained
  • 2 avocados, stoned, peeled and cut into 1cm cubes
  • 1 long red chilli, deseeded, thinly sliced
  • 1/3 cup chives, chopped
  • 250 g cooked crab meat
  • 2 tbs lemon juice
  • pepper
  • chives, chopped, extra, to serve
  • red chilli, finely diced, extra, to serve


  1. Break the lettuce into individual leaves. Choose 12 intact smaller inner leaves then wash, dry and set aside.
  2. In a medium bowl combine corn, avocado, chilli, chives, crab meat, lemon juice and season with pepper; toss gently.
  3. Spoon crab mixture into each lettuce leaf and arrange on a platter or serving plate.
  4. Garnish with extra chives and chilli, if desired; serve immediately.

Crab mixture is best made just before serving.


  • Use witlof or radicchio leaves instead of cos lettuce.
  • Replace cos lettuce with baked wonton wrappers or filo pastry cups.
  • Substitute chopped coriander or flat-leaf parsley for chives.
  • Substitute 250g kernels cut from 2-3 cobs of cooked corn for canned corn.

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

More tips

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Nutrition Information

per serving per 100g
Energy 497 kJ 519 kJ
Protein 4.7 g 4.9 g
Fat, total 9 g 9.4 g
— saturated 2 g 2.1 g
Carbohydrate 4 g 4.2 g
— sugars 1.2 g 1.3 g
Sodium 145.7 mg 152 mg
Fibre 2 g 2.1 g

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