Creamy Crab Lettuce Wraps with Cheesy Lime Dip

This recipe for crab lettuce wraps is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Joni Hilton. Joni says this dish is “sweet and spicy with a killer dip!”

Special Diet Notes: Crab Lettuce Wraps

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and tree nut-free.

For soy-free and dairy-free creamy crab lettuce wraps, use an allergy-friendly cream cheese alternative, such as Daiya, and add some chives.

Joni Hilton

Creamy Crab Lettuce Wraps

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Ingredients Method

Ingredients

  

• ½ lb. crab meat
• 8 oz. dairy free cream cheese such as Sheese, chive flavor
• ⅓ cup original or unsweetened creamer
• ½ cup bottled roasted red peppers minced
• ½ teaspoon cayenne pepper
• 10 lettuce leaves
• ½ cup canned coconut milk regular, full fat
• Juice and zest of 2 limes

Method

 

1. In a small bowl, stir crab meat with 6 ounces of the dairy free cream cheese, setting 2 ounces aside. Stir in So Delicious Creamer, red peppers and cayenne pepper.
2. Place a spoonful of crab mixture on each lettuce leaves and roll up tightly. Cut on a diagonal and place on serving platter.
3. In a small bowl, beat remaining dairy free cream cheese with So Delicious Coconut Milk and the juice of 2 limes. Spoon into dipping bowl, then sprinkle with lime zest. Serve with sliced wraps.

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