Boil the wheat in water until tender. Drain out the water totally in a sieve. Leave it to cool down.
In a large mixing bowl add the lemon juice, olive oil, parsley and tomatoes. When the wheat cools down, mix it with this and stir well. Top it with salt and pepper according to taste. Leave it in room temperature while you prepare the crab salad.
Open up the crab tin. Cut the crabs to smaller sizes and place in a bowl. Chop the flesh of Avocados and add to the crab. Slice the apples thinly after peeling and add them too. Lastly, put the beans inside.
Whisk together the mayonnaise, yogurt, lemon juice and cayenne pepper until they form a smooth mixture. Pour it over the crabs and toss gently to mix.
On a salad platter, pile the bulghur salad. Put the Lettuce leaves on their top and then top the leaves with the crab salad. Sprinkle chopped walnuts.