Lettuce Wrap with Crab Meat and Chilies: Appetizer or Lunch Treat

Chili Crab Lettuce Wrap

6 ounces crab meat
10 to 12 large Chinese cabbage leaves
3 Tablespoons oil
2 Tablespoons soy sauce
1 Tablespoon chili sauce or hot sauce
1 small package (6 ounces) egg noodles, cooked and cooled
2 teaspoons ginger, minced or grated
1 clove garlic, minced
1 bunch asparagus, cut into 1 ½ inch lengths (cooked)
1 cup bamboo shoots
1 red pepper, diced

Blanch the cabbage leaves by quickly plunging each leaf into boiling water for about 30 seconds, then transferring to ice water. Set aside on paper towels.

Combine asparagus, bamboo shoots and peppers to a large bowl and set aside. In a large wok or skillet over high heat, pour 2 tablespoons oil, add the noodles and stir, about three or four minutes. Remove the noodles and place in the bowl with the asparagus, bamboo and peppers. Return to the wok or skillet and add the ginger, garlic and crabmeat. Cook, stirring constantly, for two to three minutes, then transfer to bowl with asparagus. Toss the contents of the bowl with the remaining oil, the soy sauce and chili sauce. Serve with lettuce leaves on the side for wrapping.

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