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    Crab & Mango Lettuce Wraps


    • 8 ounces lump crabmeat, cooked
    • 1 ripe mango, peeled, pit removed, and diced into bite-size pieces
    • 1/2 cup jicama, peeled and diced
    • 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)
    • 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


    Step 1
    Add crabmeat, mango, jicama, cilantro, and green onions to medium bowl and toss to blend well.
    Step 2
    Fill each lettuce leaf with about 1/3 cup (or slightly heaping 1/4 cup) of crabmeat mixture.
    Step 3
    In small bowl, whisk together lime juice, orange yogurt, soy sauce, sesame oil, and pepper until smooth.
    Step 4
    Drizzle a tablespoon of the citrus sauce over the crab mixture inside each lettuce leaf and serve!

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