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Crab lettuce cups

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.
Course Appetizer, Main Course
Keyword crunchy, refreshing, sauce, savory, soft
Calories 318kcal
Author Iryna


  • 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

Tartar Sauce


To make Tartar Sauce

  • In a medium bowl combine all the ingredients for the sauce and mix everything nicely. Place the sauce in a fridge while you prepare the rest of the recipe.

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