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Crab Roll-Ups
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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
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.
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Printed from tasteofhome.com May 21, 2008Copyright Reiman Media Group, Inc © 2008 |