Seafood Salad Lettuce Wraps

Instructions

1. Step 1

   Rinse the lettuce leaves, drain them thoroughly, and pat dry. Arrange them on a plate and refrigerate while preparing the filling.

   Ingredients used: 8.0 piece Butter Lettuce

   Cookware: colander, plate

2. Step 2

   Heat the olive oil in a skillet over medium heat. Add the shrimp and ⅛ tsp (1 gr) salt, then cook until opaque and firm and the centers reach 63°C.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 gr Salt, 300.0 gr Shrimp

   Cookware: instant-read thermometer, skillet, tongs

3. Step 3

   Transfer the cooked shrimp to a clean plate and refrigerate until cool.

   Timer: 15 min (fixed)

   Cookware: plate

4. Step 4

   Coarsely chop the cooled shrimp into bite-size pieces.

   Cookware: Chef Knife, cutting board

5. Step 5

   Whisk the mayonnaise, lemon juice, Dijon mustard, remaining ⅜ tsp (2 gr) salt, and black pepper in a small bowl until smooth.

   Ingredients used: 15.0 gr Dijon Mustard, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 120.0 ml Mayonnaise, 2.0 gr Salt

   Cookware: small bowl, spoon

6. Step 6

   Place the crab meat, celery, red onion, dill, and chopped shrimp in a large bowl. Add the dressing and fold gently until evenly coated.

   Ingredients used: 75.0 gr Celery, 200.0 gr Crab Meat, 8.0 gr Fresh Dill, 40.0 gr Red Onion

   Cookware: large bowl, spoon

7. Step 7

   Divide the seafood salad among the chilled lettuce leaves and serve immediately.

   Cookware: plate, spoon