Food recipe: Crab and Tomato Lettuce Wraps

Staff Writer
Mount Shasta Herald

Crab and Tomato Lettuce Wraps

2 cups crab meat (can be Alaskan King crab, lump crab, or even imitation)

1 cup half-sliced cherry tomatoes

Juice of one lemon

1/2 cup diced red pepper

1/2 cup diced green pepper

1/2 cup thinly sliced scallions (white part only)

1/8 cup chopped cilantro

2 teaspoons Old Bay seasoning

3 tablespoons mayonnaise

Salt and pepper, to taste

Romaine lettuce leaves, whole, from the heart

Mix first nine ingredients until well blended. Season with salt and pepper. To plate, portion crab salad on plate with several lettuce leaves. To eat, fill lettuce with crab salad.

— Executive Chef Diego Patterson of The Granite Grille in Canton, Ohio.