Recipe: Crab Salad Remoulade Wraps

Ingredients:

- 1 pound lump crab

- 1 cup of remoulade (sneaky sauce)

- 1 red bell pepper, small diced

- 1 large stalk of celery diced

- 1 14 ounce can of hearts of palm, drained, soaked in fresh water for 20 minutes, rinsed, dried, and chopped

- 1 head of radicchio for wraps

- Sliced nectarines and avocado for topping

Instructions:

1. Begin by soaking your hearts of palm in fresh water for 20 minutes. Once done, rinse, dry, and chop.

2. Small dice your red bell pepper.

3. In a large bowl, mix the lump crab, celery, diced red bell pepper, and your chopped hearts of palm.

4. Thoroughly mix in the cup of remoulade sauce.

5. Wash and prepare your radicchio leaves for the wraps.

6. Spoon your crab mixture into the radicchio wraps.

7. Top each wrap with sliced nectarines and avocado.

Suggestions:

This versatile recipe is meant to be customizable. Feel free to substitute radicchio leaves for any other types of lettuce, or experiment with other wrap options. Similarly, toppings like tomatoes, cucumbers, or citrus fruit can add a fresh twist.

The Crab Salad Remoulade is also excellent as a burger topping, sandwich filler, or salad topping. Use it to enhance your favorite recipes or create new ones.

Our top suggestion is to use the freshest ingredients you have on hand. No need to run to the store if you have plenty of goodies. Happy creating!