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
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!
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