Thai Crab Salad Lettuce Wraps

So many recipes come to mind when I am lucky enough to find gorgeous jumbo lump crabmeat.  Certainly I go right to crabcakes, but with it being hot and toasty here in Arizona, I prefer a lighter, never-turn-on-the-oven-or-cooktop kind of recipe.  Which brings me right to this one:  Thai Crab Salad Lettuce Wraps.

With minimal ingredients and hardly any time at all, this amazing dish can be prepared with hardly any prep and is perfect for lunch, snack, an appetizer or dinner.  Take your pick!

Begin by mixing up a dressing of rice vinegar (unseasoned, thank you very much), sugar, water & Asian fish sauce.  Throw in a little kosher salt for good measure!

Chop up red & orange bell peppers (you can use green or yellow…I just enjoy the “pop” of color you get with this combination), some serrano chile for heat (you can adjust the quantity for desired heat level), and a little cilantro.  Add the vegetables and crabmeat to the dressing.  I pulled the bigger pieces of crab apart so that it combines with the dressing and veggies better.  

Mound the crab salad on the butter lettuce leaves and serve!  Healthy, quick and delicious!

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Lastly, if you make Thai Crab Salad Lettuce Wraps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Thai Crab Salad Lettuce Wraps

Makes: 4 light main dishes

Prep Time: 10 minutes

Total Time: 10 minutes



  • 1/4 cup unseasoned rice vinegar
  • 3 tbsp sugar
  • 2 tbsp water
  • 4 tsp Asian fish sauce
  • 1/2 tsp Kosher salt


  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 1/2 tsp minced fresh serrano chile (remove seeds if you prefer less spicy)
  • 2 tbsp chopped fresh cilantro
  • 1 pound jumbo lump crabmeat, picked over
  • 12 butter lettuce leaves, separated and cleaned


Whisk together vinegar, sugar, water, fish sauce, and salt in a bowl until sugar is dissolved.

Add remaining ingredients and toss gently to combine.

Serve crab salad mounded on butter lettuce leaves.


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    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • Harry

      This was light and very tasty. Thanks Fran..

      • Francine

        Glad you enjoyed it! It’s a favorite of mine!

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