Low Carb Crab Salad Lettuce Boats

Recipe Image

Total Time:    10 minutes

Nutritional per serving
Calories: 102 kcal
Fat: 7 g
Protein: 5 g
Carbohydrates: 5 g

It’s time to jazz things up with this amazing Low Carb Crab Salad Lettuce Boat Recipe from Live Lighter. This healthy seafood light meal is a good combination of fresh, sweet and spicy with a zing of lemon. It’s super low in calories per serving, low in carbs and could easily serve as a main meal, starter or side dish.


Makes 12 servings

  • 1 romaine lettuce
  • 420 grams can no-added-salt corn kernels, drained
  • 2 avocados, stoned, peeled and cut into 1cm cubes
  • 1 long red chilli, deseeded, thinly sliced
  • 15 grams chives, chopped
  • 250 grams cooked crab meat
  • 2 tbs lemon juice
  • freshly ground or cracked black pepper
  • chives, chopped, extra, to serve
  • red chilli, finely diced, extra, to serve


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

Tips & Alternatives

  • Crab mixture is best made just before serving.
  • Use witlof or radicchio leaves instead of romaine lettuce.
  • Replace romaine 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.

Recipe and photo courtesy of livelighter.com.au

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