Crab-Asparagus Lettuce Rolls
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
12-24
ingredients
- 1 lb crabmeat, real or imitation
- 1⁄2 lb asparagus, nice thin spears,divided
- 2 medium fresh scraped carrots, grated
- 2 medium fresh tomatoes, seeded and diced
- 1⁄4 teaspoon dried dill weed
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- lettuce leaf (iceberg or romaine works well)
- 100 g pecan halves, divided
- kosher salt
- cayenne pepper
- parmesan cheese, finely grated (optional)
-
Dressing
- 1⁄2 cup ricotta cheese
- 2 -3 tablespoons cucumber-dill salad dressing (the thick kind, consistency of mayonnaise)
- 1 teaspoon sesame oil
- 1⁄2 lemon, juice of
- 1⁄4 teaspoon dried dill weed
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
directions
- Combine all dressing ingredients in food processor or blender; blend until smooth and the consistency of a mayonnaise based dip.
- Cover and set aside in the refrigerator.
- Pour the pecan halves on a tray and toast, 7 or 8 minutes; remove from oven and sprinkle with kosher salt and cayenne pepper to taste.
- Set aside to cool, when cool, coarse chop 1/4 cup, leave the rest whole.
- Break tough ends off asparagus; steam for 3 minutes, just until tender crisp, there should be lots of crunch left.
- Plunge into ice water; slice all but 12 spears into 1/4 inch pieces.
- Scrape the carrots and grate, seed and dice the tomatoes.
- Rinse the crabmeat and thourghly dry on paper towel, squeezing out the moisture.
- (If using imitation, chop into small pieces.) Combine crabmeat, chopped asparagus, grated carrots, diced tomatoes, chopped pecans, dried dill weed, salt and cayenne pepper; mix well.
- Add 1/2 of the dressing to the crabmeat mixture.
- Use only enough dressing to hold the mixture together.
- The mixture should be fairly dry, not runny.
- Reserve the rest of the dressing to use as a dip for the lettuce rolls.
- Wash and separate lettuce leaves, dry as much as possible, best dried in a spinner.
- Place 1 to 2 tablespoons of crabmeat mixture in lettuce cup and roll as tightly as possible appetizer size, use toothpicks if necessary, or leave open if you wish.
- Repeat until all filling mixture is used.
- Place on serving platter and sprinkle with grated Parmesan cheese, if using.
- (I like to grate the Parmesan with my zester grater because it makes nice fine fluffy strings.) Place a pecan half on top of each roll.
- Garnish the platter with more pecan halves and the 12 reserved asparagus spears.
- Serve chilled at least one hour.
- The lettuce rolls can be made larger for luncheon use etc.
- ,or they can be served with crabmeat mixture in a bowl and the lettuce cups separate for each diner to fill themselves, serve extra asparagus and pecan halves on the side.
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Reviews
-
These are absolutely divine! I didn't have an occasion to make these for, so I cut the recipe in 1/4 just to try. Imitation crab meat is preferred in our household and it tasted just wonderful. I did however add a bit more cayenne pepper as we like the kick! This one gets my vote for the best appetizer and possibly the best overall dish! Thanks to the creator.
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Great flavors combined together to make a very interesting and appetizing dish. The pecans were a real surprise for my guests. I used fake crab, and didn't have any cucmber dill dressing so I used garlic and dill. I'd like to try this recipe with nori sheets, but would leave out the parmesan, I just can't see those two ingredients together. A good and well thought out recipe, good luck in the contest!
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Great appetizer - I just had this with a very dry martini topped with a jalapeno jumbo olive - Ahhhhhh.The dressing has a smooth flavor with a hint of sesame. Th veggie crab mixture is a nice blend of flavors each veggie seems to compliment the other. I used 4 tbsp of fresh grated Italian Parmesan cheese.in the crab mixture. I made the sauce & crab combo earlier in the day but did not do the lettuce wraps until just before serving. Excellent do again recipe thanks to whomever you are!
RECIPE SUBMITTED BY
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