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    You are in: Home / Recipes / Crab-Asparagus Lettuce Rolls Recipe
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    Crab-Asparagus Lettuce Rolls

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Derf's Note:

    Can be made small for appetizer or larger for luncheon or serve mix and lettuce cups separately for the diner to put together. Entry for RSC spring. (chill time 1 hour).

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Combine all dressing ingredients in food processor or blender; blend until smooth and the consistency of a mayonnaise based dip.
    2. 2
      Cover and set aside in the refrigerator.
    3. 3
      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.
    4. 4
      Set aside to cool, when cool, coarse chop 1/4 cup, leave the rest whole.
    5. 5
      Break tough ends off asparagus; steam for 3 minutes, just until tender crisp, there should be lots of crunch left.
    6. 6
      Plunge into ice water; slice all but 12 spears into 1/4 inch pieces.
    7. 7
      Scrape the carrots and grate, seed and dice the tomatoes.
    8. 8
      Rinse the crabmeat and thourghly dry on paper towel, squeezing out the moisture.
    9. 9
      (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.
    10. 10
      Add 1/2 of the dressing to the crabmeat mixture.
    11. 11
      Use only enough dressing to hold the mixture together.
    12. 12
      The mixture should be fairly dry, not runny.
    13. 13
      Reserve the rest of the dressing to use as a dip for the lettuce rolls.
    14. 14
      Wash and separate lettuce leaves, dry as much as possible, best dried in a spinner.
    15. 15
      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.
    16. 16
      Repeat until all filling mixture is used.
    17. 17
      Place on serving platter and sprinkle with grated Parmesan cheese, if using.
    18. 18
      (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.
    19. 19
      Garnish the platter with more pecan halves and the 12 reserved asparagus spears.
    20. 20
      Serve chilled at least one hour.
    21. 21
      The lettuce rolls can be made larger for luncheon use etc.
    22. 22
      ,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.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on July 26, 2003

      45

      Very healthy,you have my vote

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Crab-Asparagus Lettuce Rolls

    Serving Size: 1 (54 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 123.2
     
    Calories from Fat 72
    58%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 21.0 mg
    7%
    Sodium 625.9 mg
    26%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 1.7 g
    6%
    Sugars 1.6 g
    6%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    cucumber-dill salad dressing

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