Ingredients
- 8 oz fresh cooked crabmeat, preferably peekytoe, picked over for shells and cartilage
- Finely grated zest of 1⁄2 lemon
- 2 Tbsp fresh lemon juice
- 1 Tbsp minced red onion
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp finely chopped fresh flat-leaf parsley
- 1 Tbsp finely chopped fresh basil
- 1⁄2 jalapeño, seeds removed and sliced paper-thin
- 1 ripe avocado, cut into 3⁄4-inch dice
- Sea salt and freshly ground pepper
- 4 large leaves butter lettuce
