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Cheesy Crab Burritos Recipe

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"Everyone who tries this elegant variation on the standard burrito loves it," relates Karen Dye of Tempe, Arizona. "Serve with a green salad for a lighter lunch or with traditional rice and beans for supper," she suggests.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 package (8 ounces) imitation crabmeat, flaked
  • 8 flour tortillas (10 inches)
  • Salsa

Nutritional Facts

1 serving (1 each) equals 877 calories, 44 g fat (26 g saturated fat), 129 mg cholesterol, 1,607 mg sodium, 73 g carbohydrate, 12 g fiber, 34 g protein.

Directions

  1. In a bowl, combine the cream cheese and cheddar cheese. Stir in the crab. Spoon down the center of each tortilla; roll up tightly and place on an ungreased baking sheet. Bake at 350° for 20 minutes or until heated through. Serve with salsa. Yield: 4 servings.
Originally published as Cheesy Crab Burritos in Quick Cooking January/February 2002, p9

Nutritional Facts

1 serving (1 each) equals 877 calories, 44 g fat (26 g saturated fat), 129 mg cholesterol, 1,607 mg sodium, 73 g carbohydrate, 12 g fiber, 34 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cheesy Crab Burritos

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 9, 2014

This recipe needs some help. I added some onion and a little garlic salt but it wasn't enough. Too much cheese you couldn't taste the crab.

MY REVIEW
Reviewed Sep. 11, 2012

Would only make this again with many changes. Way to much cheese it overpowered the crab. The only real flavor was in the salsa.

MY REVIEW
Reviewed Jul. 7, 2011

These burritos are so quick and easy and so yummy. Since they are so simple I think that it would be easy to add to them according to your own taste, like the previous reviewer did.

MY REVIEW
Reviewed May. 8, 2010

I added diced onion, celery, and roasted red peppers, dill weed, and a touch of cayenne.

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