Crab and Cucumber Wraps

2 as a main course, 4 as an appetizer

Preparation Time: 5 minutes

Cook Time: n. a.


Perfect for an al fresco lunch or a dinner on a hot summer night, this recipe is a take on the classic Chinese dish of Peking duck and mooshu pancakes. Clean and refreshing cucumber pairs with seasoned crab and spicy-sweet hoisin sauce to create a delicious, healthy dish. This recipe can be multiplied easily so you can feed a crowd.


  • 1/2 a hothouse cucumber, peeled
  • 1 medium dressed (cooked and seasoned) crab, or 1 large package of lump crabmeat/crab claw meat
  • 4 small wheat tortillas
  • 8 tbsp. hoisin sauce
  • Freshly ground black pepper


Cut the cucumber into small even-sized batons. Scoop the dressed crab into a small mixing bowl, add a little freshly ground black pepper and mix lightly to combine.

Heat the tortillas gently one at a time in a heavy frying pan until they begin to color on each side.

Spread a tortilla with 2 tbsp. hoisin sauce, then sprinkle with a quarter of the cucumber. Arrange a quarter of the seasoned crab meat down the center of each tortilla and roll up. Repeat with the remaining ingredients. Serve immediately.

NOTE: This recipe assumes you have cooked and cleaned your own crab. If you can't buy live crabs or are uncomfortable with the idea of cooking them, you can use a package of lump crab meat or you can use the imitation crab (surimi). Make sure to use at least 12 oz. of crab to make 4 servings. Season with a little Old Bay or other seafood seasoning of your choice before putting in the wraps. Do not use cans of crab meat, as they are just too watery and tasteless.

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