Ingredients
1 cup sour cream1/2 cup sweet chili sauce2 tablespoons minced fresh gingerroot1 tablespoon lime juice1/4 teaspoon ground cumin1 can (6 ounces) lump crabmeat, drained and squeezed dry12 Bibb or Boston lettuce leaves2 medium mangoes, peeled and thinly sliced2 medium ripe avocados, peeled and thinly sliced4 green onions, thinly sliced1 medium carrot, shredded1/4 cup fresh cilantro leaves1/4 cup fresh mint leaves, chopped if desired2 tablespoons toasted sesame seeds
Preparation
In a small bowl, mix the first 5 ingredients.
To serve, place about 1 tablespoon crabmeat in each lettuce leaf. Top with remaining ingredients. Drizzle with some of the sauce. Serve with remaining sauce.
