Creamy Crab Roll-Ups
An elegant appertizer, perfect to serve for any occasion, in any season.
| Serves/Makes: | 32 appetizers |
| Preparation Time: | 20 Minutes |
| Chilling Time: | 30 Minutes |
| Time to Table: | 50 Minutes |
Creamy Crab Roll-Ups Ingredients
| 1 pkg (227 g) | Clover Leaf Crab Delectables (TM) Flake Style or Leg Style, very finely chopped like shreds |
| 8 oz (250 g) | Light, brick-style cream cheese, softened |
| 2 tbsp (30 mL) | Lemon juice |
| 1 tbsp (15 mL) | Dijon mustard |
| 1/2 tsp (2 mL) | each dried dillweed, salt and pepper |
| 4 | Large wheat flour tortillas, any flavour |
| 4 | blanched asparagus spears (approx) |
Preparation
- Blend the crab shreds with the cream cheese, lemon juice, Dijon mustard, dillweed, salt and pepper until well mixed. Lay the tortillas out on a clean working surface. Divide the crab mixture equally between the tortillas, spreading in an even layer and leaving a 1-inch (2.5 cm) border around the edge.
- Place one or two pieces of blanched asparagus at one end of each tortilla. Roll up tightly to enclose the filling, making a pinwheel. Tightly wrap and chill for 30 minutes or for up to 24 hours. Slice each tortilla into 8 rounds; discard the ends.
Makes 32 appetizers.
Tips:
- Substitute red pepper, green onion, carrot, cucumber or green beans for the asparagus.
- Varying the flavours of the wraps and vegetable centres will make a colourful platter perfect for entertaining.
Nutrients Per Serving
|
CLAIMS PER SERVING- Low in Saturated Fat - Trans Fat Free - Low in Cholesterol |
