Crab Salad Lettuce Wraps

• 1 serrano or jalapeno 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

1. In a small sauce pot, combine 2 tablespoons water with the hot peppers, sugar, and vinegar.
2. Place over high heat and bring up to a simmer, then turn it off.
3. Stir to ensure the sugar has dissolved completely.
4. Remove from the heat.
5. Transfer the mixture to a mixing bowl and let stand for 5 minutes to cool.
6. Add the mangoes, radishes, celery, red onions, lime juice, mayonnaise, cilantro, and parsley.
7. Stir to combine.
8. Gently fold in the crabmeat.
9. To serve, pile the crab salad in lettuce leaves.
10. Roll the leaves around the crab salad to encase it.

serrano, sugar, rice wine vinegar, mango, radishes, celery, red onion, lime, mayonnaise, fresh cilantro, parsley, lump crabmeat

Taken from www.epicurious.com/recipes/food/views/crab-salad-lettuce-wraps-374292 (may not work)