Go Back
–+ servings
mock crab wraps

Mock Crab Salad Wraps

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 1 pound imitation crabmeat shredded
  • 1 cup thinly sliced celery
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh dill or 1 tablespoon dried
  • 1 cup regular or light mayonnaise
  • 1/2 cup capers drained
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Whole Boston lettuce leaves optional
  • 4 8-inch soft flour tortillas, optional
  • Oven-Roasted Balsamic Grape Tomatoes optional
  • 2 pints grape tomatoes red and yellow
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • In a small bowl gently toss together imitation crabmeat, celery, onions, dill, mayonnaise, capers, lemon juice, salt, and pepper. 
  • To serve as a salad, line a platter with lettuce leaves and top with Mock Crab Salad.
  • To wrap it up, evenly divide and layer Mock Crab Salad and lettuce in soft tortillas. Wrap and roll.
  • Serve with Oven-Roasted Balsamic Grape Tomatoes if desired.
  • For Oven-Roasted Balsamic Grape Tomatoes:
  • Preheat oven to 400°F. Line a sheet pan with parchment paper. Toss tomatoes lightly with balsamic vinegar and olive oil.
  • Sprinkle generously with salt and pepper. Roast for 15 to 20 or until soft. Serve warm or at room temperature.
  • Want menus like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.