Summer Crab Wraps Mexico Recipes

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT

Steps:

• In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
• Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
• Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
• Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
• Shred the lettuce and set aside.
• PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
• LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
• PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
• CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
• Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

CRABMEAT ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

CRABMEAT ROLL-UPS

Steps:

• -Ina medium bowl, mix together the cream cheese and cocktail sauce until well blended.
• Stir in crabmeat, Swiss cheese, and green onion.
• Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly.
• -Wrapeach tortilla in plastic wrap, and refrigerate overnight.
• -Slicerolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

IMITATION CRABMEAT TORTILLA ROLLUPS

Steps:

• Mix softened cream cheese and cocktail sauce together, until well blended.
• Stir in crabmeat, swiss cheese and green onion, or green pepper and mix well.
• Spread evenly onto the 4 flour tortilla shells and roll each one up tightly.
• Wrap in plastic wrap and refridgerate for at least 2 hours, or overnight.
• After they are thoroughly chilled, slice into 1/2 inch circles, and serve with the 1/2 cup, optional cocktail sauce.
• Note: I microwave my tortilla shells (one at a time) for about 15 seconds, before I spread the mix on them.That makes the shells much easier to roll.
• I also make my own 'cocktail sauce' by simply mixing prepared horseradish and ketchup (to taste) together.

CRAB SUMMER ROLLS

Steps:

• For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
• For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
• Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

ULTIMATE CALIFORNIA CRAB WRAPS

Steps:

• In small bowl, mix cream cheese, bacon, onion and carrot. Spread 2 tablespoons cream cheese mixture over each tortilla to within 1 inch of edge.
• Top each tortilla with 3 spinach leaves, 1 roasted pepper strip, 2 tablespoons crabmeat and 2 avocado slices.
• For each wrap, fold sides of tortilla over filling toward center; fold over ends of tortilla. Cut in half at a diagonal.