Sometimes, the simplest dishes are the most luxurious—and this one proves it. These Crab Salad Butter Lettuce Wrapsare light, fresh, and effortlessly elegant, like something you’d be served poolside at a spa… but made right in your own kitchen.
Wrapped in soft, delicate butter lettuce and filled with tender crab, crisp veggies, and a citrus-kissed dressing, these bites are the perfect balance of richness and refreshment. They’re low-carb, high-flavor, and endlessly versatile—serve them as a lunch for one, a stylish starter, or a platter at your next summer gathering.
Healthy doesn’t have to be boring. And light doesn’t have to mean skimpy. These wraps are proof that you can eat well, feel great, and still savor every bite.
Crab Salad in Butter Lettuce
Ingredients
For the Salad:
- 1 lb lump crab meat (fresh or canned, well-drained and picked over for shells)
- 1 cup finely diced celery
- ½ cup finely diced red bell pepper
- ¼ cup chopped fresh chives (or green onions)
- 2 tbsp chopped fresh dill (optional but delicious)
- 2 cups mixed greens or butter lettuce (for serving)
- 1 ripe avocado, sliced (optional)
For the Dressing:
- ⅓ cup mayonnaise (or half mayo, half Greek yogurt for a lighter version)
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp Old Bay seasoning (or a pinch of cayenne if you like heat)
- Salt and freshly ground black pepper, to taste
Directions
- In a small bowl, whisk together mayo, Dijon mustard, lemon juice, zest, and Old Bay. Season with salt and pepper to taste.
- In a large bowl, gently combine the crab meat, celery, bell pepper, chives, and dill. Add the dressing and lightly toss to coat. Be careful not to break up the crab too much — we want those big, luxurious chunks!
- Spoon the crab salad over butter lettuce. Garnish with avocado slices and an extra squeeze of lemon if desired.
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