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Crab and mango lettuce cups
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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.
Typical values per serving:
Per serving (2)
This recipe was first published in May 2017.
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