Sometimes you just need something that feels fancy but comes together in minutes. These Fast Crab Salad Lettuce Wraps deliver sweet crab, creamy dressing, and crisp celery in cool butter lettuce cups. It’s a satisfying lunch or light dinner that’s endlessly versatile.
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Why You’ll Love This Fast Crab Salad Lettuce Wraps
- Quick & fuss-free: Ready in just 15 minutes from fridge to table.
- Perfect texture: Tender crab, crunchy celery, and crisp lettuce combine beautifully.
- Light yet satisfying: Packed with protein and fresh flavors to keep you energized.
- Endlessly customizable: Easily swap herbs or add heat to make it your own.
Ingredients & Tools
- 225 g lump crab meat, well-drained
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 celery stalk, finely diced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, snipped
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- 1 head of butter lettuce, leaves separated
- Optional: lemon wedges for serving
Tools: A medium mixing bowl, a rubber spatula or spoon, a sharp knife, and a cutting board.
Notes: Use fresh, pasteurized lump crab for best flavor and texture. Don’t skip the fresh herbs—they provide brightness dried herbs can’t match.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 14 g |
| Fat: | 12 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your crab meat. You’ll typically find pasteurized lump crab meat in a can or plastic tub in the refrigerated seafood section. It’s already cooked and ready to use, which is a huge time-saver. Just be sure to give it a gentle check for any bits of shell.
- Handling the lettuce. Butter lettuce is our top pick because the leaves are soft, pliable, and cup-shaped, making them perfect edible vessels. Carefully separate the leaves and give them a good rinse and pat dry so they’re not watery.
- The importance of tasting as you go. Before you start assembling your wraps, give the salad a final taste. You might find you want another squeeze of lemon for acidity, another pinch of salt, or a crack more black pepper. This is your moment to perfect it.
- Don’t over-mix. When you combine the crab with the dressing, use a gentle hand. You want to keep those beautiful, sizable lumps of crab intact for the best texture in every single bite.
How to Make Fast Crab Salad Lettuce Wraps
Step 1: First, let’s get our crab ready. Place your well-drained crab meat into a medium mixing bowl. Go through it with your fingers ever so gently—you’re just feeling for any lingering pieces of shell or cartilage. It’s a small step, but it ensures every bite is perfectly smooth. You’ll notice the lovely, delicate texture of the crab as you do this.
Step 2: Now, it’s time for the dressing. To the same bowl with the crab, add the mayonnaise, fresh lemon juice, and Dijon mustard. The lemon juice isn’t just for flavor—its acidity also helps to balance the richness of the mayo. The Dijon adds a subtle, sophisticated sharpness that really elevates the whole thing.
Step 3: Let’s add our crunch and freshness. Toss in the finely diced celery, the chopped fresh dill, and the snipped chives. Sprinkle over the garlic powder, and don’t forget a good pinch of salt and a few grinds of fresh black pepper. The aroma from the fresh herbs at this stage is just incredible.
Step 4: This is the crucial part: mixing. Using a rubber spatula or a large spoon, fold everything together. Be gentle—you’re not trying to mash the crab into a paste. You’re just coaxing the ingredients to mingle. You’ll see the dressing coat everything in a creamy, pale blanket. Stop as soon as it’s combined.
Step 5: Prepare your lettuce cups. Take your separated butter lettuce leaves and give them a quick rinse if you haven’t already. Pat them completely dry with a clean kitchen towel or paper towels. This is important because any water clinging to the leaves will make your wraps soggy, and we want that crisp texture.
Step 6: Time to assemble! Arrange the dry lettuce leaves on a serving platter—they should look like little green bowls. Spoon a generous amount of the crab salad into the center of each leaf. You don’t want to overfill them to the point where they’re difficult to eat, but you definitely want a hearty portion in each one.
Step 7: For the final touch, add a little extra sprinkle of fresh chives or dill on top for a pop of color. If you’re using them, place a few lemon wedges on the side of the platter. This not only looks beautiful but lets everyone add an extra zing of fresh lemon juice right before they take a bite.
Storage & Freshness Guide
- Fridge: Store crab salad (without lettuce) in an airtight container for up to 2 days.
- Freezer: Not recommended—texture of crab and creamy dressing won’t hold up.
- Reviving: Stir gently before serving; add a fresh squeeze of lemon if needed.
Serving Suggestions
Complementary Dishes
- A simple tomato and cucumber salad — The fresh, acidic notes from the tomatoes cut through the richness of the crab salad beautifully, creating a wonderfully balanced plate.
- Chilled avocado soup — For a truly decadent but light meal, serve these wraps alongside a small, creamy cup of cold avocado soup. The cool temperatures and creamy textures are a match made in heaven.
- Garlic sautéed asparagus — A warm side of tender-crisp asparagus with a hint of garlic adds a lovely earthy element and makes the meal feel a bit more substantial without being heavy.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a classic pairing with seafood and will highlight the fresh dill and lemon in the salad perfectly.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites, making each wrap taste just as bright and fresh as the first.
- Iced green tea — Its slightly grassy, refreshing quality complements the delicate flavor of the crab without overpowering it, making for a very soothing combination.
Something Sweet
- Fresh berries with whipped cream — A bowl of mixed raspberries, blueberries, and blackberries with a dollop of lightly sweetened whipped cream is a light, refreshing end that doesn’t weigh you down.
- A square of dark chocolate — Just a single piece of high-cocoa dark chocolate provides a rich, bittersweet finish that contrasts wonderfully with the meal’s light and savory profile.
- Lemon sorbet — It continues the citrus theme from the salad and acts as a perfect palate-cleanser, leaving you feeling refreshed and satisfied.
Top Mistakes to Avoid
- Using watery crab meat. If your crab isn’t properly drained, that extra liquid will water down your dressing, making it runny and diluting the flavor. Always take a moment to drain it well or even pat it gently with a paper towel.
- Over-mixing the salad. I’ve messed this up before too… being too vigorous turns your beautiful lump crab into a shredded, mushy mixture. A gentle fold is all you need to combine the ingredients while preserving that lovely texture.
- Skipping the fresh herbs. Dried dill or chives simply won’t provide the same vibrant, aromatic punch. The fresh herbs are non-negotiable for achieving that signature bright, restaurant-quality flavor.
- Using wet lettuce leaves. Any residual water on the lettuce will quickly make the bottom of your wrap soggy and cause it to potentially tear. Taking the time to pat them dry is a game-changer for structural integrity.
Expert Tips
- Tip: Let the salad chill for 10 minutes before serving. This isn’t mandatory, but if you have a spare moment, letting the mixed salad sit in the fridge allows the flavors to meld together more deeply. The garlic powder mellows, and the herbs infuse the dressing.
- Tip: Add a tiny pinch of Old Bay seasoning. If you want to give a subtle nod to classic crab flavors, a scant 1/8 teaspoon of Old Bay stirred into the dressing adds a wonderful layer of complexity without being overpowering.
- Tip: Use the salad for other things. This crab salad is so versatile! If you get tired of lettuce wraps, it’s fantastic spooned over halved avocados, stuffed into a tomato, or even used as a topping for a simple green salad.
- Tip: Prep your veggies ahead of time. You can dice the celery and chop the herbs an hour or two in advance and keep them in separate containers in the fridge. When you’re ready to eat, all you have to do is mix everything together.
FAQs
Can I use imitation crab meat?
You absolutely can, though the flavor and texture will be different. Imitation crab (surimi) is typically made from white fish and has a firmer, more uniform texture and a sweeter taste. If you do use it, you might want to add an extra squeeze of lemon juice to balance that sweetness. Just chop it into small, bite-sized pieces before mixing.
How long will the crab salad keep in the fridge?
The assembled salad (without the lettuce) will keep beautifully in an airtight container in the refrigerator for up to two days. The flavors often taste even better the next day after they’ve had more time to mingle. I do not recommend freezing it, as the texture of the crab and the creamy dressing will not hold up well upon thawing.
What’s a good substitute for mayonnaise?
If you’re not a mayo fan, plain Greek yogurt is a fantastic, tangy alternative that still provides creaminess. For a dairy-free option, you could use a vegan mayonnaise. Another great option is a mixture of half avocado and half sour cream, blended until smooth, which adds a lovely richness.
My lettuce cups keep tearing. What am I doing wrong?
Butter lettuce is delicate, so handle with care! Make sure you are carefully separating the leaves from the core, starting from the outside and working your way in. If they are still tearing, you can try using two smaller leaves layered together to create a sturdier cup. Romaine lettuce hearts also make great, sturdier boats if you’re having persistent issues.
Can I make this spicier?
Of course! A little heat is a wonderful addition. You can stir in a teaspoon of sriracha or a few dashes of your favorite hot sauce into the dressing. For a more textured heat, a tablespoon of finely minced jalapeño (seeds removed for less heat) would be delicious mixed in with the celery.
Fast Crab Salad Lettuce Wraps
Make delicious Fast Crab Salad Lettuce Wraps in just 15 minutes! This easy, protein-packed recipe is perfect for a light lunch or dinner. Get the simple recipe here!
Ingredients
For the Crab Salad:
-
225 g lump crab meat (well-drained)
-
3 tbsp mayonnaise
-
1 tbsp fresh lemon juice
-
1 tsp Dijon mustard
-
1 stalk celery (finely diced)
-
1 tbsp fresh dill (finely chopped)
-
1 tbsp fresh chives (sniped)
-
1/4 tsp garlic powder
-
Salt and black pepper (to taste)
For Assembly:
-
1 head butter lettuce (leaves separated)
-
lemon wedges (optional, for serving)
Instructions
-
First, let's get our crab ready. Place your well-drained crab meat into a medium mixing bowl. Go through it with your fingers ever so gently—you’re just feeling for any lingering pieces of shell or cartilage. It’s a small step, but it ensures every bite is perfectly smooth. You’ll notice the lovely, delicate texture of the crab as you do this.01
-
Now, it’s time for the dressing. To the same bowl with the crab, add the mayonnaise, fresh lemon juice, and Dijon mustard. The lemon juice isn’t just for flavor—its acidity also helps to balance the richness of the mayo. The Dijon adds a subtle, sophisticated sharpness that really elevates the whole thing.02
-
Let’s add our crunch and freshness. Toss in the finely diced celery, the chopped fresh dill, and the snipped chives. Sprinkle over the garlic powder, and don’t forget a good pinch of salt and a few grinds of fresh black pepper. The aroma from the fresh herbs at this stage is just incredible.03
-
This is the crucial part: mixing. Using a rubber spatula or a large spoon, fold everything together. Be gentle—you’re not trying to mash the crab into a paste. You’re just coaxing the ingredients to mingle. You’ll see the dressing coat everything in a creamy, pale blanket. Stop as soon as it’s combined.04
-
Prepare your lettuce cups. Take your separated butter lettuce leaves and give them a quick rinse if you haven’t already. Pat them completely dry with a clean kitchen towel or paper towels. This is important because any water clinging to the leaves will make your wraps soggy, and we want that crisp texture.05
-
Time to assemble! Arrange the dry lettuce leaves on a serving platter—they should look like little green bowls. Spoon a generous amount of the crab salad into the center of each leaf. You don’t want to overfill them to the point where they’re difficult to eat, but you definitely want a hearty portion in each one.06
-
For the final touch, add a little extra sprinkle of fresh chives or dill on top for a pop of color. If you’re using them, place a few lemon wedges on the side of the platter. This not only looks beautiful but lets everyone add an extra zing of fresh lemon juice right before they take a bite.07
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