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crab corn featured
  • 1 cos lettuce
  • 1 can no-added-salt corn kernels (420g), drained
  • 2 just-ripe avocados, stoned, peeled and diced into 1cm cubes
  • 1 long red chilli, deseeded, finely diced
  • 1/3 cup chopped chives
  • 250g cooked crab meat
  • 2 tablespoons lemon juice
  • ground black pepper
  • chopped chives, extra, to serve
  • finely diced red chilli, 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.


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

Storage Suggestions

  • Crab mixture is best made just before serving.
  • Serve immediately.

Equipment List

  • medium bowl
  • platter
  • spoon


Recipe from LiveLighter® campaign © State of Western Australia [2015] reproduced with permission.

Nutrition Information

Quantity per serving Quantity per 100g
Energy 1992kJ 519kJ
Protein 18.6g 4.9g
Fat, total 36g 9.4g
— Saturated 8g 2.1g
Carbohydrate 16g 4.2g
— Sugars 5g 1.3g
Fibre 8g 2.1g
Sodium 582mg 152mg