At last the iceburg escapes the kiwi burger; Paul found Gordan Ramsey’s version of this recipe, but I of course did some tweeking. This entrée is super easy to make and the filling can be prepared in the morning.
150g fresh crabmeat (or a small drained tin)
½ chopped red chilli
A couple of chopped spring onions
Small handful chopped coriander
Small handful chopped parsley
1T wholegrain mustard
3-4 T mayonnaise
Salt & Pepper
A small amount of lemon rind
1T Tomato paste
Mix all of the above and wrap in washed iceburg leaves. If preparing in advance make the crab mix but only put the mix in the lettuce if you are about to serve them. Garnish with curly lettuce leaves and tomatoes.
I also did a vegetarian version replacing the crab with cottage cheese which seemed to work.
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