jglass
New member
crab roll-ups
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 envelope vegetable soup mix
1/2 cup mayonnaise
1/2 cup sour cream
1 package (8 ounces) imitation crabmeat, chopped
1 package (8 ounces) cream cheese, softened
1/4 cup mango chutney or chutney of your choice
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
12 flour tortillas (8 inches)
In a large bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
In another large bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour.
Spread the spinach mixture on six tortillas.
Spread the crab mixture on remaining tortillas.
Place one crab tortilla over each spinach tortilla. Roll up tightly, jelly-roll style, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Using a serrated knife, cut each roll into seven slices. Refrigerate any leftovers.
Yield: about 7 dozen.
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 envelope vegetable soup mix
1/2 cup mayonnaise
1/2 cup sour cream
1 package (8 ounces) imitation crabmeat, chopped
1 package (8 ounces) cream cheese, softened
1/4 cup mango chutney or chutney of your choice
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
12 flour tortillas (8 inches)
In a large bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
In another large bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour.
Spread the spinach mixture on six tortillas.
Spread the crab mixture on remaining tortillas.
Place one crab tortilla over each spinach tortilla. Roll up tightly, jelly-roll style, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Using a serrated knife, cut each roll into seven slices. Refrigerate any leftovers.
Yield: about 7 dozen.