Crab Tortilla Rolls(makes approx. 2 dozen cut rounds)
2 pkgs imitation crab meat 2 (8 oz) pkgs cream cheese 2 - 4 Tbsp mild salsa1 pkg large flour tortillas (el grande) -- may use spinach or other color wrapsDirections:Cut crab up; shred into a large bowl. Add softened cream cheese; mix. Then add 2 to 4 tablespoons of the mild salsa to make the mixture spreadable (meaning, do not use too chunky a salsa). Mix well. Spread onto tortilla; roll tortilla up and then wrap each rolled tortilla separately with plastic wrap. Usually makes 8 to 10 large tortillas. Refrigerate overnight. When ready to serve, remove plastic wrap and cut each tortilla roll into 1-inch pieces (discard the ends that lack enough filling).Great to make ahead of time and keep on hand during the holidays for drop-in guests.NOTE: These actually taste better using imitation crab rather than real crab (real crab tends to be too fishy tasting for this appetizer however, feel free to experiment maybe using a half and half mixture).
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