8 ounces steamed peekytoe crabmeat, picked through for shells
Zest and juice of 1 lemon
1 avocado, diced
1 jalapeno, sliced paper thin
1 tablespoon finely chopped red onion
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper
Butter lettuce leaves, for serving
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