Printable | Taste of Home

Hot Crab Pinwheels

1 package (8 ounces) reduced-fat cream cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3/4 cup finely chopped sweet red pepper
1/2 cup shredded reduced-fat cheddar cheese
2 green onions, finely chopped
3 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon cayenne pepper
6 flour tortillas (6 inches)

In a small mixing bowl, beat cream cheese until smooth. Stir in the
crab, red pepper, cheese, onions, parsley and cayenne. Spread 1/3
cupful over one side of each tortilla; roll up tightly. Wrap in
plastic wrap and refrigerate for at least 2 hours. Cut and discard

Printed from tasteofhome.com Jul 4, 2008

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Hot Crab Pinwheels cont.

ends of roll-ups. Cut each into six slices. Place on baking sheets
coated with cooking spray. Bake at 350° for 10 minutes or until
bubbly. Serve warm.

Yield: 3 dozen.