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Crab & Mango Lettuce Wraps

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

Makes: 5 appetizer servings
Serving Size: about 2 wraps each
  • Calories111
  • Protein11 g
  • Carbohydrates11.5 g
    • Dietary fiber2 g
  • Fat2.5 g
    • Saturated fat0.5 g
  • Cholesterol46 mg
  • Sodium340 mg
  • Calories from Fat20%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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