Crab and Sweetcorn Lettuce Cups

Crab and Sweetcorn Lettuce Cups

Bring crab and sweetcorn lettuce cups to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Witbier when the food is ready.

Ingredients

Serves 4

• 200 g cooked white crab meat

• 150 g sweetcorn, drained

• 1 ripe avocado

• 1 lime

• 2 tbsp mayonnaise

• 1 spring onion, sliced

• 12 little gem leaves

• 1/4 tsp chilli flakes

Instructions

1. Pick over crab carefully for shell fragments without breaking up every flake.

2. Mix mayonnaise, lime zest, 1 tbsp lime juice and chilli. Fold in crab, corn and spring onion.

3. Dice avocado and fold through gently. Wash and thoroughly dry lettuce leaves.

4. Spoon filling into leaves just before serving. Keep components refrigerated and eat assembled cups immediately.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Witbier. Citrus peel and coriander notes echo fresh herbs and lemon, while soft wheat character avoids overwhelming the food. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.