Crab Salad Lettuce Wraps
Choose your wrap: the Bibb will be soft, the iceberg will be crunchy. Like the difference between flour and corn tortillas.
Recipe information
Yield
4 servings
Ingredients
1 serrano or jalapeño pepper, seeded and minced
2 rounded tablespoons sugar
3 tablespoons rice wine vinegar or white vinegar (eyeball it)
1 mango, peeled and diced
5 radishes, thinly sliced
1 celery rib, thinly sliced
1/2 red onion, finely chopped
Juice of 1 lime
3 tablespoons mayonnaise, plain yogurt, or sour cream
3 tablespoons fresh cilantro leaves (a mounded palmful), chopped
3 tablespoons fresh flat-leaf parsley leaves (a mounded palmful), chopped
1 pound lump crabmeat, cleaned of bits of shell and cartilage
Bibb or iceberg lettuce, for wrapping
Preparation
Step 1
In a small sauce pot, combine 2 tablespoons water with the hot peppers, sugar, and vinegar. Place over high heat and bring up to a simmer, then turn it off. Stir to ensure the sugar has dissolved completely. Remove from the heat.
Step 2
Transfer the mixture to a mixing bowl and let stand for 5 minutes to cool. Add the mangoes, radishes, celery, red onions, lime juice, mayonnaise, cilantro, and parsley. Stir to combine. Gently fold in the crabmeat.
Step 3
To serve, pile the crab salad in lettuce leaves. Roll the leaves around the crab salad to encase it.
