CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT
The kids told me this was definitely a "keeper" of a recipe. The hard-boiled egg really adds some depth to the flavor. Add your own flavorites to accommodate your family's tastebuds.
Provided by Debber
Categories Lunch/Snacks
Time 41m
Yield 10 wraps + 1 salad, 5-10 serving(s)
Number Of Ingredients 11
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?).
Nutrition Facts : Calories 654, Fat 36.2, SaturatedFat 14.1, Cholesterol 296.9, Sodium 1517.6, Carbohydrate 60.1, Fiber 3.1, Sugar 17.2, Protein 22.6
CAROLINA CRAB BOIL
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a stockpot, heat oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper.
Nutrition Facts : Calories 420 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 2206mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein.
ULTIMATE CALIFORNIA CRAB WRAPS
Dinner ready in just 15 minutes! Enjoy this flavorful wrap made with crabmeat and bacon - a delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350, Carbohydrate 44 g, Cholesterol 50 mg, Fat 2, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 8 g, TransFat 0 g
CRAB SALAD WRAPS
Jane Birch created this delicious recipe in her Edison, New Jersey kitchen and wound up with a sandwich that adds pizzazz to any lunch or dinner table. Each bite bursts with the flavor of bacon, mustard and crab for a wrap that's hard to set down!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
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