Total TimePrep: 25 min. + chilling
Makesabout 6 dozen
- 1/2 cup mayonnaise
- 3 ounces cream cheese, softened
- 2 tablespoons each finely chopped celery, green pepper and onion
- 1 tablespoon lemon juice
- 1 teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon lemon-pepper seasoning
- 1/8 to 1/4 teaspoon hot pepper sauce
- 1-1/2 cups cooked or canned crabmeat, drained, flaked and cartilage removed
- 4 flour tortillas (10 inches)
- In a large bowl, beat mayonnaise and cream cheese until smooth. Add the celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, lemon-pepper and hot pepper sauce. Stir in the crab.
- Spread about 1/2 cup filling over each tortilla. Roll up tightly; wrap in plastic. Refrigerate for 2 hours or until chilled. Cut into 1/2-in. slices.
Nutrition Facts1 each: 34 calories, 2g fat (1g saturated fat), 5mg cholesterol, 48mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
Apr 6, 2015
I made these for Easter appetizers and they were a big hit! Easy to make and so yummy! I didn't have any celery and didn't want to buy a whole package for 2tbsp so I added a little extra pepper for crunch and a little celery seed to get the celery taste. Will definitely make again!
Oct 15, 2010
This is pretty tasty. I added some chopped jalepenos as well to the recipe. I cut the recipe in half to try it before I fed others with it. It passed the test, I will definitely make them for family and get togethers. I would like to know how people get their roll ups so nice and neat and tight. I tried and tried and have made others before but mine never turn out like the store platters or the photo here. What am I doing wrong? Is there a trick to this?
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