Name: Lemon-Herb Crab Salad Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz canned lump crab meat; 0.25 cup nonfat Greek yogurt; 1 tbsp avocado oil mayonnaise; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 0.25 cup finely diced celery; 2 tbsp finely diced red onion; 1 tbsp fresh chopped dill; 1 tbsp fresh chopped parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 whole avocado; 4 large butter lettuce leaves

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crab Salad Lettuce Wraps

Chilled lump crab meat tossed in a zesty lemon-yogurt dressing and served in crisp butter lettuce leaves for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.9g

Fat

20.4g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

7 oz canned lump crab meat

0.25 cup nonfat Greek yogurt

1 tbsp avocado oil mayonnaise

1 tbsp fresh lemon juice

1 tsp lemon zest

0.25 cup finely diced celery

2 tbsp finely diced red onion

1 tbsp fresh chopped dill

1 tbsp fresh chopped parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

4 large butter lettuce leaves

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Drain the canned crab meat thoroughly and pick through carefully for any remaining shell fragments.
2
In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, and lemon zest until the dressing is smooth and creamy.
3
Stir in the diced celery, red onion, fresh dill, and fresh parsley to distribute the aromatics.
4
Gently fold the crab meat into the dressing, using a spatula to incorporate without breaking the large lumps of meat.
5
Season the salad with sea salt and black pepper to enhance the flavors.
6
Slice the avocado into thin wedges for topping.
7
Lay the butter lettuce leaves flat and divide the crab salad evenly among them, finishing each wrap with the avocado slices.