I made my Crab Cake Lettuce Wraps for dinner the other night. (recipe in Jan's Recipe Book) They were really great but had to slightly alter the recipe because I was short on the crab meat. Of course I was halfway there making it thinking in my mind I had enough crab before I even started but lo and behold I was short. What to do, what to do! I thought about what I could do to create enough substance to form the cake anyway so I added 1 and 1/2 slices of crumbled rice bread to fill the void and followed the recipe as if it were the needed crab meat. They were excellent and who would've known. No one. This is a tip if you ever find yourself short on the crab meat. I served the cakes on a large lettuce leaf and slid my dill dip across the top then sprinkled it with sliced radishes. Then I wrapped the cake with the lettuce. The combination of flavors is what makes this "Tasty". Still gluten, dairy, soy, and etc. free!
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