06 May 2010

Crab & Mango Lettuce Wraps



8 ounces cooked lump crabmeat (can also use imitation crab)
1 ripe mango, peeled, pit removed, and diced into bite-size pieces
1/2 cup diced jicama (peel, then dice)
1/3 cup fresh cilantro leaves, finely chopped
3 green onions, white and part of the green, finely chopped
10 leaves Boston lettuce, washed and dried well (other lettuce can be substituted, but Boston lettuce works particularly well)

Orange Sesame Sauce:

2 tablespoons lime juice
1/3 cup orange-flavored yogurt
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil
1/8 teaspoon freshly ground pepper


Add crabmeat, mango, jicama, cilantro, and green onions to medium bowl and toss to blend well.
Fill each lettuce leaf with about 1/3 cup (or slightly heaping 1/4 cup) of crabmeat mixture.
In small bowl, whisk together lime juice, orange yogurt, soy sauce, sesame oil, and pepper until smooth.
Drizzle a tablespoon of the citrus sauce over the crab mixture inside each lettuce leaf and serve!

5 appetizer servings (about 2 wraps each)

{ My younger sister, Stacie, another blonde domestic goddess. She made these wraps for my Mom's birthday dinner. They were amazing! }

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