Crab Salad Wrapper

From Yankee Magazine — May 2007

Sandwiches Recipes | Fish and Seafood Recipes

Preparation Time: 15 minutes

Start to Finish Time: 15 minutes

Yield: 6 sandwiches

• 1 pound jumbo lump crabmeat, picked over
• 1 medium red pepper, seeded and diced
• 2 tablespoons chopped fresh parsley
• 4 to 6 pieces lavash or large tortillas
• Rémoulade
• 6 leaves romaine lettuce

In a small bowl, combine crabmeat, red pepper, and parsley. On each piece of lavash, spread 1 tablespoon Rémoulade, add 1 piece lettuce, and top with about 1/3 cup crabmeat mixture. Roll securely and cut each sandwich on the bias.

Rémoulade

• 1/2 cup mayonnaise
• 2 tablespoons capers
• 1 tablespoon lemon juice
• Dash of paprika
• Kosher or sea salt and freshly ground black pepper, to taste

In a small bowl, combine all ingredients. Yield: about 3/4 cup

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