CRAB CAKE LETTUCE WRAP RECIPE
Full of great flavors, these easy to make Crab Cake Lettuce Wraps are amazing. Perfect to enjoy for dinner or as an appetizer and great for sharing with friends and family.
Provided by Stacey Doyle
Categories Dinner
Time 20m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the egg, mayonnaise, mustard, lemon juice, hot sauce, and salt and pepper together until mixed well.
- Add the shallots, bell peppers, crab meat, and breadcrumbs to the mayonnaise mixture until combined.
- Form into patties (about 4 - 6 depending on size), at this point you can cover and chill for 1 hour or up to overnight if preferred.
- In a large skillet, heat oil over medium high heat. Sear crab cakes until golden brown, about 3 to 4 minutes on each side. Allow to cool on paper towel lined dish.
- To serve, simply take a radicchio leaf, tuck in some baby greens, and spring onion, top with a warm crab cake and drizzle on some caper remoulade and a squeeze of lemon if desired.
Nutrition Facts : Calories 533 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 29 grams fat, Fiber 6 grams fiber, Protein 30 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1680 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
CRAB CAKE LETTUCE WRAPS
I love dishes you can put together and eat with your hands. These little crab cakes are healthy, fast and flavorful. -Joyce Huang, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, mix crab, celery, stuffing cubes, yogurt, salt and pepper. To serve, spoon 2 tablespoons crab mixture into each lettuce leaf. If desired, sprinkle with tomatoes. Fold lettuce over filling.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT
The kids told me this was definitely a "keeper" of a recipe. The hard-boiled egg really adds some depth to the flavor. Add your own flavorites to accommodate your family's tastebuds.
Provided by Debber
Categories Lunch/Snacks
Time 41m
Yield 10 wraps + 1 salad, 5-10 serving(s)
Number Of Ingredients 11
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?).
Nutrition Facts : Calories 654, Fat 36.2, SaturatedFat 14.1, Cholesterol 296.9, Sodium 1517.6, Carbohydrate 60.1, Fiber 3.1, Sugar 17.2, Protein 22.6
CRAB LOUIE LETTUCE WRAPS
Party guests can mingle and enjoy these tasty portable lettuce wraps without having to juggle plates and forks. - Michael Watz, Normal, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.
CRAB SALAD LETTUCE WRAPS
Choose your wrap: the Bibb will be soft, the iceberg will be crunchy. Like the difference between flour and corn tortillas.
Yield 4 servings
Number Of Ingredients 13
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.
CRAB CAKE SALAD WITH REMOULADE DRESSING
Don't let the long list of ingredients scare you . . . many of them are duplicates. It's not a difficult recipe to make. Recipe comes from the Armadillo Grill in Phoenix. If you can't find Old Bay where you live here's a recipe to make your own Recipe #15562.
Provided by Galley Wench
Categories Salad Dressings
Time 40m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Dressing:.
- Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
- Salad:.
- Toss vegetables and refrigerate until crab cakes are cooked.
- Crab Cakes:.
- Make sure crab meat is dry.
- In bowl, combine all ingredients except bread crumbs.
- Form into 8 small (or 4 large) crab cakes.
- Dredge in crumbs.
- Heat oil in skillet medium high and carefully brown cakes on both sides.
- Drain on paper towels.
- Assemble Salad Plates:.
- Divide the lettuce between salad plates.
- Top each with dressing and crab cakes.
- Serve immediately.
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