Crab Salad Lettuce Wraps Food

CRAB LOUIE LETTUCE WRAPS

Steps:

• In a small bowl, mix the first five 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.

CRAB SALAD LETTUCE CUPS

Steps:

• Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab a bit with finger tips but leave several large pieces. Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.
• In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids. Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste. Place crab salad in a serving bowl and top with crackers. Surround the salad with lettuce "cups". Spoon the salad into the crunchy pieces of iceberg as you eat.

CRAB SALAD LETTUCE WRAPS

Steps:

• 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.
• 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.
• To serve, pile the crab salad in lettuce leaves. Roll the leaves around the crab salad to encase it.

CREAMY CRAB LETTUCE CUPS

Steps:

• Place crab meat, chives, mayonnaise, sour cream, and lemon zest in a large bowl.
• Mix ingredients together until well combined.
• Add lemon juice and a pinch of salt, mix into the crab mixture thoroughly.
• Taste the crab mixture and more lemon juice and salt as needed. At this stage, the crab mixture can be placed in the fridge until needed.
• Top lettuce cups with the crab salad and serve immediately.

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT

Steps:

• In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
• Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
• Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
• Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
• Shred the lettuce and set aside.
• PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
• LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
• PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
• CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
• Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

PRAWN & CRAB COCKTAIL LETTUCE CUPS

Steps:

• Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
• Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
• At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.

IMITATION CRAB SALAD ON LETTUCE OR IN WRAP/PITA

Steps:

• Mix first 10 ingredients.
• Chill for at least one hour.
• Put on lettuce or in a wrap or in pita bread.
• *imitation crab meat is usually made from pollock.

CRAB SALAD WRAPS

Steps:

• In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly.

CRAB LOUIE SALAD LETTUCE CUPS

Steps:

• Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
• Toss crabmeat and 1/2 cup dressing in a medium bowl.
• Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
• Do Ahead
• Dressing can be made 1 day ahead. Transfer to an airtight container and chill.