Crab & Mango Lettuce Cups (Printable Page)
# What You Need:
→ Crab & Mango Filling
01 -
8 oz (225 g) lump crab meat, drained and picked over for shells
02 -
1 ripe mango, peeled and diced
03 -
1/4 cup red bell pepper, finely diced
04 -
1/4 cup cucumber, finely diced
05 -
2 green onions, thinly sliced
06 -
1 tbsp chopped fresh cilantro
07 -
1 tbsp chopped fresh mint (optional)
→ Dressing
08 -
2 tbsp lime juice
09 -
1 tbsp mayonnaise or Greek yogurt
10 -
1 tsp sesame oil
11 -
1 tsp honey
12 -
1/2 tsp grated fresh ginger
13 -
Salt and black pepper to taste
→ To Serve
14 -
8 large butter lettuce or Bibb lettuce leaves, washed and patted dry
15 -
Crushed peanuts or cashews (optional)
16 -
Extra lime wedges
# How to Make It:
01 -
In a mixing bowl, gently combine crab meat, mango, bell pepper, cucumber, green onions, cilantro, and mint.
02 -
In a small bowl, whisk together lime juice, mayonnaise (or yogurt), sesame oil, honey, ginger, salt, and pepper.
03 -
Pour the dressing over the crab mixture and gently toss to coat evenly.
04 -
Spoon the mixture into individual lettuce leaves to form cups.
05 -
Top with crushed peanuts or cashews if desired. Serve immediately with lime wedges on the side.
# Helpful Tips:
01 -
For a spicy kick, add minced red chili or a dash of sriracha to the dressing.
02 -
Can be prepped in advance — store filling and lettuce separately until serving.
03 -
Works well with cooked shrimp or tofu as a variation.