Thai Chili Mango Crab Wraps

Prep Time30 min
Time to Table30 min

The combination of sweet, savoury and spicy flavours will have your guests clamouring for superlatives.


1 can (120 g) CLOVER LEAF CHUNK CRABMEAT, drained
1 cup (250 mL) diced, peeled mango
1/4 cup (50 mL) each finely chopped red pepper and red onion
1 tbsp (15 mL) Thai sweet chili sauce
2 tsp (10 mL) rice wine vinegar or lime juice
1 tsp (5 mL) toasted sesame oil
20 small, 6-inch (15 cm) rice paper wraps
Boston or leaf lettuce leaves
1 cup (250 mL) bean sprouts
1/2 cup (125 mL) lightly packed cilantro leaves
Thai sweet chili sauce for dipping



  1. Toss the crab with the mango, red pepper, onion, sweet chili sauce, rice wine vinegar and sesame oil until combined. Reserve. Lay out a clean tea towel on a flat working surface. Dip one rice paper wrap in a bowl of hot water for 15 seconds or until pliable. Pull wrapper out of the water and place on the towel to drain. Blot lightly with a second clean towel.Tear a piece of lettuce to fit into the centre of the wrap; place the lettuce so that the frilly edge overhangs the top edge slightly. Place 1 tbsp (15 mL) of the crab mixture in the centre of the lettuce.Top with a small amount of the bean sprouts and cilantro leaves. Fold the bottom third of the wrap up over the filling. Roll tightly from one side to the other, enclosing the filling but leaving the top end open, with the filling peaking out. Repeat with remaining wraps and filling. Serve with additional sweet chili sauce for dipping.
  2. Makes 10 servings.


per serving
% Daily
Fat1 g2%
Saturated Fat0.1 g
Trans Fat0 g
Saturated + Trans1%
Cholesterol10 mg
Sodium140 mg6%
Carbohydrate17 g6%
Fibre1 g4%
Sugar4 g
Protein4 g
Vitamin A6%
Vitamin C20%

Claims per serving

Low in Fat Low in Saturated Fat
Trans Fat Free Low in Cholesterol
Low in Sodium Source of Vitamin A
Good Source of Vitamin C 

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