Ingredients
- 1 pound jumbo lump crabmeat
- 1 pound cooked peeled and deveined shrimp, chopped
- 1 cup diced red onion
- 2 tablespoons torn purple sage or green sage leaves
- 1/2 cup sliced water chestnuts
- 1/2 cup fresh bamboo shoots
- 1/4 cup peeled, seeded and diced English cucumber
- 1/2 cup seeded diced tomato
- 2 lemons juiced
- 1/2 cup peeled, cored and diced green apple, optional
- 2 teaspoons hot sauce (recommended: Tabasco)
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- Salt and freshly ground black pepper
Directions
1 head butter lettuce or Boston Bibb lettuce, leaves separated and soaked in iced water
In a large bowl gently mix all the ingredients together except the salt and pepper and the lettuce. Cover and refrigerate for 1 hour. Remove from the refrigerator and adjust the seasoning with salt and pepper, if necessary.
To serve, remove the separated lettuce leaves from the iced water, dry well and put on a serving platter. Add a couple of spoonfuls of the crab mixture into the center of the leaves, fold over and eat!
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By helensteinberg_...
Cape Coral, FL
on June 30, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love Shrimp and Crab, but this mix was not great. My son who has a pretty sophisticated palette agreed that this was not a re-order. I think the Sage was too overpowering and could be replaced with Cilantro for a more "Asian" taste.
The lemon juice - Hoisin Sauce combination was not bad, but think the culprit that fouled this dish was definitely the Sage.
I did omit the Hot sauce to allow everyone to "spice it up" to their tastes and instead of honey I used Truvia to reduce the calories.
Read all 1 reviews