Light Crab Salad in Lettuce Cups

Light crab salad dressed up with avocado,
parsley, cocktail sauce & a lemon wedge
served in lettuce cups to make it finger friendly.

Ingredients:
1 pound shelled cooked crab
1/2 cup light mayonnaise
2 tablespoons chopped flat-leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
Kosher salt
Freshly ground black pepper to taste
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
1 teaspoon cocktail sauce
1 lemon, sliced into small wedges

Directions:
In a medium bowl, stir together crab,
mayonnaise, parsley, onion, and sugar
until mixed and well combined.
Add salt and pepper to taste,
then chill until ready to serve.
Arrange lettuce on a large platter.
Place about 2 tbsp. crab mixture
onto center of each leaf.
Top each with a slice of avocado,
about 1/8 tsp. cocktail sauce,
a lemon wedge,salt and pepper to taste.