The Galley

Dungeness Crab Lettuce Wraps

Bring the taste of British Columbia to your dinner table with fresh seafood recipes for Sockeye SalmonSpot Prawns with White Wine Sauce, and Dungeness crab. Top off your meal with Bannock Bread and classic Nanaimo Bars if you’re not too full. There are lots of flavours to savour in British Columbia, and these are a few favourites from this stop.

First up is this fresh seafood recipe for Dungeness crab lettuce wraps. Easy to make, these wraps are packed with real crab meat (or you can use fake), avocados and dressed in a most delicious dressing. Serve these lettuce cups as an appetizer or main meal.

 

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Dungeness Crab Lettuce Wraps

Take your taste buds on a cross-country tour of Canada with different signature recipes from the ten provinces and three territories. The first stop on our Canadian Food Tour is beautiful British Columbia.

Bring the taste of British Columbia to your dinner table with this fresh seafood recipe for Dungeness crab lettuce wraps. Easy to make, these wraps are packed with real crab meat (or you can use fake), avocados and dressed in a most delicious dressing. Serve these lettuce cups as an appetizer or main meal.

  • Author: Crystal Plant

Ingredients

Scale

Juice and zest of 1 lemon, divided

2 tablespoons miso paste

2 tablespoons Dijon mustard

2 tablespoons honey

1 cup olive oil

1 ripe avocado

Sea Salt

Black pepper

3/4 cup fresh cooked Dungeness crab

2 radishes, thinly shaved

1 head of Bibb or Boston lettuce

Instructions

  1. Set aside 1 tsp of lemon juice for the avocado.
  2. Mix remaining lemon juice with lemon zest, miso paste, mustard, honey, and canola oil in a blender to make the dressing.
  3. Mash avocado with a fork. Season with 1 tsp (5mL) lemon juice, salt, and pepper.
  4. Mix about 1/4 cup (60mL) dressing into the crab meat and taste, adjusting as needed.
  5. Clean the lettuce and fill with crabmeat mixture.
  6. Top with the avocado and thinly shaved radishes.

 

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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