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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Thai Crab Salad Lettuce Wraps
Makes: 4 light main dishes
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
Vinaigrette:
- 1/4 cup unseasoned rice vinegar
- 3 tbsp sugar
- 2 tbsp water
- 4 tsp Asian fish sauce
- 1/2 tsp Kosher salt
Salad:
- 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
Instructions
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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