Spicy Ahi & Crab Poke Lettuce Wraps

© 2012 REMCooks.com

If you haven’t noticed I haven’t posted anything in a while. It’s because I am always jealous of Cat over at Things My Belly Likes. Not only does Cat have fabulous recipes, photos and a great writing style but she lives on an island in the Caribbean with those gorgeous turquoise waters, beautiful views, unbelievable sunsets, fresh seafood, wonderful rum, the list goes on and on and on. So, time for a vacation in St. Croix for a week to renew our wedding vows and eat, drink and be merry. No posting. No internet. No cell phone. Lots of fun in the sun and snorkeling. Rum, Rum and more Rum. Good food cooked by someone else. Nice people.

© 2012 REMCooks.com

Despite all the obstacles American Airlines put in our path, we had a great time and I got to remarry the love of my life, once again. I would marry her every day for the rest of my life. Unfortunately, however, all things must come to an end so we are now back in concrete city with temps in the upper 90s waiting to hit 100 F again, and again, and again. But it’s home, we like it and we have yet to figure out how to move the house, foundation and yard to an island.

When I travel, my diet goes out the window. This trip was no exception. We went to Rowdy Joe’s on the Northshore and ate his wonderful Fried Edamame with Sriracha Teriyaki Sauce. What a killer dish this is.

© 2012 REMCooks.com

Another day we had fried Parrot Fish. It took a few seconds before I could bring myself to eat such a beautiful fish.

© 2012 REMCooks.com

Only a few seconds mind you and it was delicious! The litany of flavors, rum and fried food was the entire week, which is why I gained 10 pounds. But it was well worth it.

To commemorate being home, to lighten things up a bit and get back to some semblance of healthy eating, we did a wonderful poke dish for dinner tonight. Once again, simple foods done well shine. You get the creaminess of the mayonnaise, the sweetness of the succulent crab, and ahi, the spiciness of the sambal olek and sriracha sauce, the burst of brightness from the flying fish roe and the cool crunchy texture of the butter crisp lettuce. Everything is in balance (along with my calorie count). So life is good.

This dish is a spin-off of a Sam Choy poke dish. I adjusted it to minimize the mayonnaise (not that I dislike mayonnaise but 1-1/2 cups seemed like an enormous amount of mayo for the dish) and I didn’t have 7 spice powder so I did a workaround. Also, I served this in lettuce wraps and I have no idea how he serves his. This is a fabulous summertime meal we hope you will enjoy.


  • 1-1/2 lbs ahí, sashimi grade, minced
  • 1 cup lump crabmeat
  • 1/2 cup Vidalia onion, minced
  • 1/2 cup garlic chives chopped
  • 1 cup mayonaise
  • 1/4 cup soy sauce
  • 2 Tbsp Sriracha sauce
  • 1/2 tsp Szechwan 4 spice seasoning
  • 1/2 tsp sambal olek (recipe here)
  • 3 Tbsp tobiko (flying fish roe)
  • 1 Tbsp sesame seed oil


Mince the ahi. You should get roughly 3 cups.

© 2012 REMCooks.com

After mincing the ahi, put it in a bowl. Chop the chives and mince the onions.

© 2012 REMCooks.com

Now add the mayonnaise to the ahi in the bowl.

© 2012 REMCooks.com

Add the Soy Sauce.

© 2012 REMCooks.com

Then 2 Tbsp Sriracha Sauce

© 2012 REMCooks.com

Fold to incorporate

© 2012 REMCooks.com

Add the garlic chives

© 2012 REMCooks.com

Then the minced onions and again fold to incorporate

© 2012 REMCooks.com

Now add the Szechwan 4 spice seasoning

© 2012 REMCooks.com

the samba olek and flying fish roe and incorporate

© 2012 REMCooks.com

Add the 1 cup lump crabmeat and incorporate

© 2012 REMCooks.com

Finish with 1 Tbsp Sesame Seed Oil and incorporate

© 2012 REMCooks.com

Serve 2 Tbsp poke with a nice buttercup lettuce leaf and a nice crisp Chardonnay wine and enjoy.

© 2012 REMCooks.com

7 thoughts on “Spicy Ahi & Crab Poke Lettuce Wraps”

  1. This looks like a recipe my husband would be very happy with. I’m going to have to take a trip down to Portland to see if I can get the szechwan 4 spice and the flying fish row. Nothing like that here in the lakes region of Maine.

    1. We really enjoyed this dish. For me, the hardest thing to find was the flying fish roe. Our gourmet market has a sushi section and they actually gave me a small portion. As I understand it, flying fish roe comes in a frozen 5+ pound block which was just a little more than we needed.

  2. Congrats on the big day (yet again) and also st Croix certainly looks like an ideal paradise to escape too. The Mahi is something I’m yet to try, I thought it was Tuna at first (do they taste similar?) I recently got my blow torch working again so wanting a trip to the fish markets so I can do my lightly seared sashimi soon.

    1. Thanks for your nice comment. We really had a good time and St. Croix was beautiful. The Hotel was very secluded and only 40% occupied, which was perfect for us. It was like having your own beach. Mahi is also known as dorado or common dolphinfish but it is not related to the mammal, i.e. Flipper. It is not tuna, not related to tuna and does not taste like tuna. It is a dense, full flavored meat that would be nice for a lightly seared sashimi, although I prefer tuna, salmon and marlin,but that is personal preference. Right now is when you will find it in abundance in the US.

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