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Crab Roll-Ups

Crab Roll-Ups
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.
28 ServingsPrep: 20 min. + chilling

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.
© Taste of Home 2013

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Crab Roll-Ups (continued)

Nutrition 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.
© Taste of Home 2013