These sweet and tangy crab lettuce cups will be a refreshing start to your meal

/ Source: TODAY

Sweet and tangy crab salad, fiery peanuts, some cucumber, pickles, and radish are all piled into a lettuce leaf. This is an old-style dish with a twist. It’s equally comfortable in a restaurant as it is at Mom’s dinner party.


For the chili-lime peanuts:

  • 1 cup peanuts
  • 2 tablespoons chipotle chili powder
  • Grated zest of 2 limes

For the crab salad:

  • ½ cup mayonnaise, preferably Kewpie
  • ½ cup sour cream
  • 2 teaspoons yuzu kosho or wasabi paste
  • 2 tablespoons fresh lime juice
  • 1 pound jumbo lump crab meat, gently picked over for cartilage and bone

For serving:

  • Bibb lettuce leaves
  • ¼ daikon radish, cut into thin matchsticks
  • 1 cucumber, halved, seeded, and cut into thin matchsticks
  • Mint leaves
  • Pickled cucumber and radishes


For the chili-lime peanuts:

Put the peanuts and chili powder into a food processor and pulse 5 or 6 times. Pour into a bowl and stir in the lime zest.

For the grab salad:

Whisk the mayonnaise, sour cream, yuzu kosho, and lime juice together in a mixing bowl. Fold in the crab meat, taking care not to break it up. Cover and chill for 20 minutes.

To serve:

Spoon the crab salad into a serving bowl. Put it out with a platter of the lettuce, radish, cucumber, and mint; a bowl of the pickles; and the bowl of peanuts. Let each guest fill the lettuce as desired.

Reprinted by permission of The Red Rooster Cookbook by Marcus Samuelsson, Rux Martin, an imprint of Houghton Mifflin Harcourt. Copyright © 2016.