Publisher Photo
Publisher Photo
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.
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 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.
Originally published as Crab Roll-Ups in Country Woman Christmas Annual 2000, p22

Nutritional Facts

3 slice: 152 calories, 8g fat (3g saturated fat), 14mg cholesterol, 335mg sodium, 16g carbohydrate (2g sugars, 0 fiber), 4g protein.

  • 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
  1. In a large bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
  2. In another large bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour.
  3. 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.
  4. Cut each roll into seven slices. Refrigerate any leftovers. Yield: about 7 dozen.
Originally published as Crab Roll-Ups in Country Woman Christmas Annual 2000, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCrab Roll-Ups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review