Asian Lettuce Wraps

• 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. 1 head butter lettuce or Boston Bibb lettuce, leaves separated and soaked in iced water
2. In a large bowl gently mix all the ingredients together except the salt and pepper and the lettuce.
3. Cover and refrigerate for 1 hour.
4. Remove from the refrigerator and adjust the seasoning with salt and pepper, if necessary.
5. To serve, remove the separated lettuce leaves from the iced water, dry well and put on a serving platter.
6. Add a couple of spoonfuls of the crab mixture into the center of the leaves, fold over and eat!

lump crabmeat, shrimp, red onion, purple sage, water chestnuts, fresh bamboo shoots, cucumber, tomato, lemons, green apple, hot sauce, hoisin sauce, honey, salt

Taken from www.foodnetwork.com/recipes/robert-irvine/asian-lettuce-wraps-recipe.html (may not work)