Summer Crab Wraps Mexico Recipes

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT

Steps:

• In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
• Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
• Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
• Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
• Shred the lettuce and set aside.
• PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
• LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
• PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
• CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
• Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

CRAB SUMMER ROLLS

Steps:

• For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
• For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
• Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

MARY-MEX CRAB WRAPS

Steps:

• Combine the crabmeat, mayonnaise, lemon pepper seasoning, shallots, celery, red pepper, and parsley in a large mixing bowl.
• Layer individual tortillas with three strips of bacon each and approximately two slices of avocado.
• Spread approximately one quarter of the crab mixture over each tortilla, being careful not to add too much or the tortilla will not roll shut (use more or fewer tortillas, depending on their size).
• Use a toothpick to hold tortillas closed.
• Rolled tortilla wraps may be sliced in half or in several smaller pieces.
• Serve as hors d’oeuvres, appetizers or entrées.

SUMMER CRAB WRAPS - MEXICO

Steps:

• Cut mango into strips 1/2 inch by 2-1/2 inches.
• Cut lettuce in half, discarding center ribs.
• Trim each green onion into 2 5-inch lengths; slice lengthwise into very thin strips.
• Place salt and vermicelli rice in a pan of boiling water and cook until tender, for 2 to 3 minutes, then drain and rinse in cold water.
• For cheese spread; process cream cheese, cilantro and mint in a food processor until smooth.
• Working with 1 tortilla at a time, lightly moisten both sides with water, then spread a layer of cheese spread on tortilla.
• Partially cover lower third of tortilla with 1 piece of lettuce, 2 tbsp lump crab meat, 2 pieces of mango, end to end, and 1/4 cup vermicelli.
• Cover with 4 strips of green onion, then roll into a cylinder. Repeat with the remaining tortillas.
• Wrap each roll in plastic and refriderate for at least 2 hours to firm the cheese spread.
• When ready to serve, unwrap the plactic wrap and cut each roll in 4 slices.

CALIFORNIA CRAB WRAPS

Steps:

• Combine first 7 ingredients in a small bowl; set aside.
• Combine crabmeat, cream cheese, and cilantro in a small bowl; spread evenly down center of each tortilla.
• Place 1 lettuce leaf over crabmeat mixture. Spoon tomato mixture evenly over lettuce, and roll up.

ULTIMATE CALIFORNIA CRAB WRAPS

Steps:

• In small bowl, mix cream cheese, bacon, onion and carrot. Spread 2 tablespoons cream cheese mixture over each tortilla to within 1 inch of edge.
• Top each tortilla with 3 spinach leaves, 1 roasted pepper strip, 2 tablespoons crabmeat and 2 avocado slices.
• For each wrap, fold sides of tortilla over filling toward center; fold over ends of tortilla. Cut in half at a diagonal.

CRAB SALAD WRAPS

Steps:

• In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly.