Choose your wrap: the Bibb will be soft, the iceberg will be crunchy. Like the difference between flour and corn tortillas.

　　

Ingredients

4 servings

　　1 serrano or jalapeño pepper, seeded and minced

　　2 rounded tablespoons sugar

　　3 tablespoons rice wine vinegar or white vinegar (eyeball it)

　　1 mango, peeled and diced

　　5 radishes, thinly sliced

　　1 celery rib, thinly sliced

　　1/2 red onion, finely chopped

　　Juice of 1 lime

　　3 tablespoons mayonnaise, plain yogurt, or sour cream

　　3 tablespoons fresh cilantro leaves (a mounded palmful), chopped

　　3 tablespoons fresh flat-leaf parsley leaves (a mounded palmful), chopped

　　1 pound lump crabmeat, cleaned of bits of shell and cartilage

　　Bibb or iceberg lettuce, for wrapping

　　

Step 1

In a small sauce pot, combine 2 tablespoons water with the hot peppers, sugar, and vinegar. Place over high heat and bring up to a simmer, then turn it off. Stir to ensure the sugar has dissolved completely. Remove from the heat.

　　

Step 2

Transfer the mixture to a mixing bowl and let stand for 5 minutes to cool. Add the mangoes, radishes, celery, red onions, lime juice, mayonnaise, cilantro, and parsley. Stir to combine. Gently fold in the crabmeat.

　　

Step 3

To serve, pile the crab salad in lettuce leaves. Roll the leaves around the crab salad to encase it.

　　Rachael Ray 365: No Repeats