Crab, Avocado, Mango lettuce wraps

So, here we have salad on the go. Meals on wheels, so to speak.

We're taking some wonderfully succulent crab meat (from King crab legs), and mixing it with sweet mango, creamy avocado, a little celery for crunch, a bit of Garlic Chili sauce for heat, a little orange zest and juice for sweet; lime juice for tart. For green, I'm going with Butter lettuce for wraps. If you don't want to make wraps, sub in some spinach or Arugula, or butter lettuce, chopped. For the dressing, We'll make a simple mayo and citrus combo, with a little heat. 

Let's go:

Take about 3 TBLS prepared mayonnaise

Add 1 thinly sliced shallot

Juice and zest of one orange

Spoon in 1 TBLS Chili Garlic sauce

Juice and zest of 1 lime

1 - 2 TBLS Agave Nectar
2 Tbls chopped fresh cilantro

Kosher (or Sea salt) and pepper to taste.

Whisk all the ingredients together in a bowl. Taste. Adjust seasonings to your taste.

Now for the salad:
1 pound diced crab meat ( I had some in the freezer from crab leg night)
1 ripe mango, peeled and diced
1 avocado, pitted, peeled, and diced
2 ribs celery, from the inner part of the stalk, chopped
1/2 red onion, diced very finely
2 green onions, chopped
1 head butter lettuce; leaves whole

Put your crab in a big bowl.

 Add the diced mango.

Toss in the avocado.

You could add the avocado and then the mango if you're feeling a bit rebellious.
Go ahead and add the celery, onion, and green onion. Sprinkle the salad with a good pinch of Kosher or sea salt and some fresh ground pepper.

To finish it off, spoon some of the dressing over the salad. It doesn't need much, as the ingredients themselves are pretty flavorful. Taste and adjust seasonings to your liking.

Now, if you're making lettuce wraps, take 1 or 2 Butter lettuce (also called "Bib")
leaves and fill one side with the crab mixture.

Then, just roll it up! Place it seam side down in your container.

Place it seam side down in your container. And there you have salad you can eat with your hands.

Alternative ingredients: Grilled or roasted shrimp or lobster tails can be used instead of crab. No chili garlic sauce? Throw in some crushed red pepper flakes or a squirt of your favorite hot sauce or Sriracha. Make the salad and place in baked won ton wrappers for an easy appetizer. No mayo? Mix the orange and lime juice with olive oil for a simple vinaigrette.  Don't want to make lettuce wraps? Chop up some Arugula, Butter lettuce, spinach or just add a bag of Spring mix.
Bon Appetit!

Ingredients:

Dressing

3 TBLS prepared mayonnaise

 1 thinly sliced shallot

Juice and zest of one orange

Juice and zest of 1 lime

 1 TBLS Chili Garlic sauce

1 - 2 TBLS Agave Nectar

2 Tbls chopped fresh cilantro

Kosher (or Sea salt) and pepper to taste.

Salad

1 pound cooked diced crab meat 

1 ripe mango, peeled and diced

1 avocado, pitted, peeled, and diced

2 ribs celery, from the inner part of the stalk, chopped

1/2 red onion, diced very finely

2 green onions, chopped

1 head butter lettuce; leaves whole

Method:

Dressing: Whisk all ingredients together in a bowl.

Salad: Combine all ingredients in a bowl. Pour just enough dressing over to lightly coat. Stir gently.

Place 2 Tbls salad on each lettuce leaf. Roll up.