Summer Selections

CRAB WRAPS WITH MANGO SALSA
“Sweet, crunchy Iceberg lettuce leaves are the ‘wraps’ for this refreshing, zingy appetizer. All the components—the crab filling, lettuce leaves, and salsa ingredients— can be prepared in advance, to be assembled easily just before serving. To keep the mango fresh and vibrant, however, I suggest you add it to the other salsa ingredients with the mint—at the last minute.”

6 servings

Put the crabmeat into a bowl and run your fingers through the meat to pick out any little bits of shell. Add the chile, shallot, and cilantro and fork through to mix. Stir the mustard into the mayonnaise, then mix enough into the crabmeat to bind the mixture. Season with salt and pepper and add lime juice to taste.

For the salsa, combine all the ingredients except the mangoes and mint in a bowl. Season lightly with salt and pepper.

Separate the lettuce into leaves, then trim the sides to give 4–4½ inch (10–12 cm) wide strips. Carefully flatten the trimmed lettuce leaves on a cutting board, without tearing them. Place a heaping tablespoonful of crab filling along one end of each strip and roll the lettuce leaf around the filling to encase it. Place, seam side down, on a plate. Continue until you’ve used all the crab filling.

When ready to serve, stir the chopped mangoes and shredded mint into the salsa and spoon onto a serving plate. Arrange the crab wraps on top. Drizzle a little olive oil over the wraps and sprinkle with sea salt and pepper.

Serve immediately.