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Ingredients
  • 1 cup sour cream
  • ½ cup sweet chili sauce
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon lime juice
  • ¼ teaspoon ground cumin
  • 1 can (6 ounces) lump crabmeat, drained and squeezed dry
  • 12 Bibb or Boston lettuce leaves
  • 2 medium mangoes, peeled and thinly sliced
  • 2 medium ripe avocados, peeled and thinly sliced
  • 4 green onions, thinly sliced
  • 1 medium carrot, shredded
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves, chopped if desired
  • 2 tablespoons toasted sesame seeds
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