Crab and Cucumber Wraps

This quick and tasty little dish is an updated version of the popular Chinese classic of Peking duck with mooshu pancakes. Crisp, refreshing cucumber and flavorful dressed crab are mixed with hoisin sauce (a spicy-sweet version of barbecue sauce) and wrapped up in warmed tortilla shells. Serve the wraps as an appetizer for four people or as a main course for two. This recipe can easily be multiplied so you can feed as many people as necessary. Consider serving this as a light al fresco lunch or for a refreshing dinner on a hot summer night.

Crab and Cucumber Wraps

½ a hothouse cucumber

1 medium dressed crab

4 small wheat tortillas

8 tbsp. hoisin sauce

Freshly ground black pepper

Peel and 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 it up. Repeat with the remaining ingredients. Serve immediately.

Serves 2 as a main course, 4 as an appetizer

NOTE:  This recipe assumes you have purchased, cooked and seasoned your own crab. If you can't get live crabs or aren't comfortable with cooking them, look for packages of lump crab meat and season them with a little Old Bay or other seafood seasoning to your liking.