Crab Louie Lettuce Wraps Recipes

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CRAB LOUIE LETTUCE WRAPS



Crab Louie Lettuce Wraps image

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

1 cup sour cream
1/2 cup sweet chili sauce
2 tablespoons minced fresh gingerroot
1 tablespoon lime juice
1/4 teaspoon ground cumin
1 can (6 ounces) lump crabmeat, drained and squeezed dry
12 Bibb or Boston lettuce leaves
2 medium mangoes, peeled and thinly sliced
2 medium ripe avocados, peeled and thinly sliced
4 green onions, thinly sliced
1 medium carrot, shredded
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, chopped if desired
2 tablespoons toasted sesame seeds

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 LOUIE SALAD LETTUCE CUPS



Crab Louie Salad Lettuce Cups image

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Provided by Anna Stockwell

Categories     Appetizer     Christmas     Salad     Crab     Avocado     Capers     Horseradish     Lettuce     Tomato     New Year's Eve     Christmas Eve

Yield 8-10 servings

Number Of Ingredients 14

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, picked over, drained
2 heads Boston Bibb or butter lettuce, separated into leaves
2 avocados, cut into 1/2" cubes
1 pint cherry tomatoes, halved, quartered if large
4 teaspoons capers, drained
1/4 cup chopped parsley

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 CAKE LETTUCE WRAPS



Crab Cake Lettuce Wraps image

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

2 cans (6 ounces each) lump crabmeat, drained
1/4 cup finely chopped celery
1/4 cup seasoned stuffing cubes, coarsely crushed
1/4 cup plain Greek yogurt
1/8 teaspoon salt
1/8 teaspoon pepper
12 Bibb or Boston lettuce leaves
Finely chopped tomatoes, optional

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



Crab Salad Tortilla Wraps * Subway Copycat image

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

1 (16 ounce) package imitation crabmeat
2 stalks celery
1 tablespoon finely minced onion
4 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons sugar (or two packets sugar substitute)
6 hard-boiled eggs, cooled
1/2 head lettuce (or spinach, Swiss chard, greens combined)
10 flour tortillas

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 SALAD



Crab Louie Salad image

This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!

Provided by sonjagroset

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 47m

Yield 6

Number Of Ingredients 18

1 pound fresh asparagus, trimmed
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle relish
½ teaspoon Worcestershire sauce
¼ teaspoon chili powder
¼ teaspoon smoked paprika
1 pinch ground cayenne pepper, or to taste
salt and freshly ground black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into bite-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1 avocado, sliced
1 cup cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 lemon, cut into wedges

Steps:

  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
  • Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
  • Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Nutrition Facts : Calories 341 calories, Carbohydrate 14.5 g, Cholesterol 135.1 mg, Fat 22.6 g, Fiber 5.7 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 516.2 mg, Sugar 5.6 g

CRAB LOUIS



Crab Louis image

This is a chilled salad invented by a Seattle chef-and I feel like that makes sense. It had to be a chef that had a ton of fresh seafood around that would create a dish like this. Honestly, it's a bit elaborate, but it's wonderful because it manages to be both casual and fancy at the same time. The sauce has a tingle of heat and some sweetness, too. It's almost like a slightly creamy cousin of shrimp cocktail, but with crabmeat.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 scallions, minced
Kosher salt
2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled
Kosher salt and freshly ground black pepper
1 small bunch chives, minced
1 head Bibb lettuce, leaves separated
1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
2 hard-boiled eggs, peeled and quartered
1 large lemon, sliced, for squeezing

Steps:

  • Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
  • For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
  • To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.

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