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Wine Country Recipe: Crab Stuffed Lettuce Wraps

August 19th, 2014

Recipe provided by Cougar Vineyard & Winery

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Here in Temecula Valley Wine Country, we’re still seeing the warm days of summer, along with cool, crisp evenings…..just the kind of weather that makes the grapes in the vineyard happy!  If you are looking for a light, refreshing dish to serve on a warm summer afternoon, look no further….we’ve got it for you!

Ingredients:

3 (6-ounce) tubs fresh lump crab meat
1 1/2 cups chili sauce
1 lemon, zested and juiced
Handful of chopped flat-leaf parsley
Approximately 1 tablespoon hot sauce (per your taste)
Approximately 1 tablespoon Worcestershire sauce (per your taste)
3 ribs celery from the heart with their greens, cut into chunks
1 small red bell pepper, seeded and chunked
1 clove garlic, cracked from skin
1 medium yellow onion, cut into chunks
Coarse salt and black pepper
Oyster crackers, for garnish
1 large head iceberg lettuce, cut into 6 wedges

Place crab in a bowl and run fingers through it to check for pieces of shell.  Break up crab a bit with fingertips, but leave several large pieces.  Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.

In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel.  Scrape veggies onto towel to remove liquids.  Transfer chopped celery, pepper, garlic and onions to the crab.  Stir to combine veggies and season the salad with coarse salt and pepper to taste.  Place crab salad in a serving bowl and top with crackers.  Surround the salad with lettuce “cups”.  Spoon the salad into the crunchy pieces of iceberg as you eat.

Pair with Cougar Vineyard & Winery “Bubbly”

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