Creamy Crab and Asparagus Linguine
VIEW RECIPE
Creamy Crab Roll-Ups
Makes32 appetizers
Prep Time20 min
chill Time
30 min
Time to Table50 min
An elegant appertizer, perfect to serve for any occasion, in any season.
SHARE THIS RECIPE
USED IN THIS RECIPE
Ingredients
1 pkg (227 g) Clover Leaf Crab Delectables™, 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)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- 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.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 70 | |
| Fat | 2 g | 3% |
| Saturated Fat | 1 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 5% | |
| Cholesterol | 5 mg | |
| Sodium | 210 mg | 9% |
| Carbohydrate | 9 g | 3% |
| Fibre | 0 g | |
| Sugar | 1 g | |
| Protein | 3 g | |
| Vitamin A | 2% | |
| Vitamin C | ||
| Calcium | 4% | |
| Iron | 4% |
Claims per serving
| Low in Fat | Low in Saturated Fat |
| Trans Fat Free | Low in Cholesterol |
