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Crab Roll-Ups Recipe

These festive pinwheels are the perfect finger food for the buffet table. Chutney is a wonderful surprise in the flavorful filling. Chock-full of goodies, they won't last long.

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Crab Roll-Ups Recipe

Prep: 20 min. + chilling

Yield: 28 Servings

20 20

Ingredients

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), room temperature

Directions

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.
Cut each roll into seven slices. Refrigerate any leftovers. Yield: about 7 dozen.

Nutritional Facts 1 serving (3 slices) equals 152 calories, 8 g fat (3 g saturated fat), 14 mg cholesterol, 335 mg sodium, 16 g carbohydrate, trace fiber, 4 g protein.

Originally published as Crab Roll-Ups in Country Woman Christmas Annual 2000, p22