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Hot Crab Pinwheels
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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 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.
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Printed from tasteofhome.com Jul 4, 2008Copyright Reiman Media Group, Inc © 2008 |