Crab Lettuce Wraps
Easy to make Crab Lettuce Wraps are packed with real crab meat, your favorite vegetables and dressed in a most a delicious and creamy Tartar sauce. Serve these lettuce cups as an appetizer or main meal.
- 1 lb lump crab meat
- 1 avocado cubed
- 1 c bell pepper finely chopped
- 2 c cucumbers finely diced
- 1 medium red potato
- 2 tbsp chives
- 1 head Butterhead (Boston) lettuce or Romaine lettuce
To make Crab Salad
Start off by removing any bits of shell or sand from the crab meat. This step is optional, but I really recommend you do it. (The last thing you want is to have pieces of crab shell stuck between your teeth.)To do it, lay out the Crab meat on a large plate or baking sheet and gently feel the crab meat with your fingers. Discard any shells or pieces of sand.
Bring a medium pot of water to a boil, add potato and cook on a medium heat until tender and fully cooked, about 15-20 minutes.
In a large bowl combine Crab meat, cubed avocado, chopped red bell pepper, diced cucumbers, diced potato and chives. Pour about a half of Tartar sauce over the salad and mix it well. If the mixture is too dry, add more sauce. Refrigerate the leftovers of Tartar sauce in the airtight container.
Spoon about 2 tbsp of the Crab Salad into the center of each lettuce leaf. Serve immediately as an appetizer or main dish.
Calories: 318kcal | Carbohydrates: 22.8g | Protein: 13.6g | Fat: 26g | Saturated Fat: 3.3g | Cholesterol: 53mg | Sodium: 770mg | Potassium: 490mg | Fiber: 3.7g | Sugar: 5g | Calcium: 276mg | Iron: 2mg