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Crab Cake Lettuce Wraps With Lime Red Pepper Sauce


18 lettuce wraps

Print Recipe

Serve with

Columbia Winery Chardonnay

Lime Red Pepper Sauce:

(makes 1/2 cup)

1/2 cup (4 ounces) jarred roasted red peppers, drained
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon lime zest
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 head butter lettuce
12 ounces crab meat
1/3 cup bread crumbs
3 tablespoons finely chopped green onion
1 egg
1-1/2 tablespoons mayonnaise
1-1/2 teaspoons chopped fresh dill
Kosher salt
2 tablespoons olive oil

For the Lime Red Pepper Sauce, puree roasted red peppers and olive oil until smooth; transfer to a bowl and stir in lime juice, lime zest, salt and cayenne pepper.

Separate butter lettuce leaves from the head and trim stems. Tear larger leaves in half. Refrigerate until using.

Squeeze excess moisture from crab. Stir together crab, bread crumbs, green onion, egg, mayonnaise and dill; season with salt. Form into 18 cakes approximately 1-inch in diameter. Chill 30 minutes.

Heat oil in a large skillet over medium heat; add crab cakes and cook until golden brown, about 3 minutes, turn and repeat. Remove to a paper towel to drain.

To serve, put a crab cake in each lettuce leaf; top with one teaspoon of Lime Red Pepper Sauce.