Crab and mango lettuce cups

  • Gluten Free


2 tbsp Greek yogurt
100g white crab meat
2 medium carrots, grated or julienned
1 red pepper, finely sliced
handful fresh mint, leaves finely chopped, plus extra to serve
1 lime, zest and juice of ½
2 little gem hearts, leaves separated
1 small mango, diced


1. Mix together the yogurt and crab meat, then fold through the carrots, red pepper, mint and lime zest and juice; season.

2. Arrange the lettuce leaves on plates and top each with some of the crab mixture and a sprinkling of mango. Scatter over the extra chopped mint. Serve with the remaining ½ lime, cut into slices, and wild rice, if liked

This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes

Serves: 2-3

Nutritional Info

Typical values per serving:

Energy 842kJ
Fat 4.6g
Saturated Fat 2.4g
Carbohydrate 25.8g
Sugars 24.7g
Protein 13.7g
Salt 0.7g
Fibre 6.2g

Per serving (2)

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4 stars

Average user rating Based on 1 rating

This recipe was first published in Mon May 01 16:55:00 BST 2017.