Recipe courtesy of Robert Irvine
1 hr 30 min
30 min
8 servings


  • 1 pound jumbo lump crabmeat
  • 1 pound cooked peeled and deveined shrimp, chopped
  • 1 cup diced red onion
  • 2 tablespoons torn purple sage or green sage leaves
  • 1/2 cup sliced water chestnuts
  • 1/2 cup fresh bamboo shoots
  • 1/4 cup peeled, seeded and diced English cucumber
  • 1/2 cup seeded diced tomato
  • 2 lemons juiced
  • 1/2 cup peeled, cored and diced green apple, optional
  • 2 teaspoons hot sauce (recommended: Tabasco)
  • 3 tablespoons hoisin sauce
  • 2 tablespoons honey
  • Salt and freshly ground black pepper


1 head butter lettuce or Boston Bibb lettuce, leaves separated and soaked in iced water

In a large bowl gently mix all the ingredients together except the salt and pepper and the lettuce. Cover and refrigerate for 1 hour. Remove from the refrigerator and adjust the seasoning with salt and pepper, if necessary.

To serve, remove the separated lettuce leaves from the iced water, dry well and put on a serving platter. Add a couple of spoonfuls of the crab mixture into the center of the leaves, fold over and eat!


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