Crab Salad Wrap Food

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?).

MOCK CRAB SALAD WRAPS

Steps:

• In a small bowl gently toss together imitation crabmeat, celery, onions, dill, mayonnaise, capers, lemon juice, salt, and pepper. To serve as a salad, line a platter with lettuce leaves and top with Mock Crab Salad. To wrap it up, evenly divide and layer Mock Crab Salad and lettuce in soft tortillas. Wrap and roll. Serve with Oven-Roasted Balsamic Grape Tomatoes if desired. For Oven-Roasted Balsamic Grape Tomatoes: 1. Preheat oven to 400°F. Line a sheet pan with parchment paper. Toss tomatoes lightly with balsamic vinegar and olive oil. 2. Sprinkle generously with salt and pepper. Roast for 15 to 20 or until soft. Serve warm or at room temperature. Want menus like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

IMITATION CRABMEAT SALAD

Steps:

• In a large bowl, combine onion, green pepper, celery and imitation crab meat.
• In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
• Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

CRABMEAT ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

CRAB SALAD

Steps:

• In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

IMITATION CRAB SALAD ON LETTUCE OR IN WRAP/PITA

Steps:

• Mix first 10 ingredients.
• Chill for at least one hour.
• Put on lettuce or in a wrap or in pita bread.
• *imitation crab meat is usually made from pollock.

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.

SEAFOOD SALAD WRAP SANDWICHES

Steps:

• In a large bowl, combine lettuce, shrimp and crab meat, mayonnaise, salt and pepper.
• On each wrap lay down cheese slices.
• Load on salad.
• Wrap and serve immediately.

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 ROLL-UPS

Steps:

• Stir the sliced black olives into the prepared crab salad.
• Combine the softened cream cheese with the crab salad mixture.
• Spread evenly on each flour tortilla.
• Tightly roll up the tortillas and wrap with plastic wrap.
• Refrigerate for 30 minutes to an hour.
• Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
• Discard the ends, or save for the cook (you) to sample.
• Secure with toothpicks, if desired.