Crab Cake Lettuce Wraps Recipes

CRAB LOUIE LETTUCE WRAPS

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.

CRAB CAKE LETTUCE WRAP RECIPE

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.

CRAB CAKE LETTUCE WRAPS

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.

SPICY SOUTHWEST-STYLE LOUIS KEMP CRAB DELIGHTS LETTUCE WRAPS RECIPE - (4.8/5)

Steps:

• Break up the Louis Kemp Crab Delights into chunks into a bowl with your hands. Then, mix in the cilantro, green onions, Greek yogurt, jalapeno, ancho chile powder, lime juice, lime zest, salt, and black pepper. Spoon about 1 1/2 tablespoons or to taste of the crab mixture into each butter lettuce leaf. Serve immediately with fresh lime wedges and garnish with fresh cilantro and green onions, or refrigerate overnight or for up to 5 days.

CRAB LOUIE SALAD LETTUCE CUPS

Steps:

• Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
• Toss crabmeat and 1/2 cup dressing in a medium bowl.
• Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
• Do Ahead
• Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT

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?).