Time 35m Yield 4-5 Servings Number Of Ingredients 17 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.
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?).
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.
Time 15m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve. Serve on toasted rolls or on a bed of lettuce.
Time 25m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Whisk together the mayonnaise, wasabi and sesame oil in a small bowl, and paint the tortilla wrap with this mixture on 1 side. Arrange a row of carrots horizontally 3/4-inch to 1 1/4-inch up from the bottom of the wrap you have in front of you. Then arrange the cucumber on top of the carrot in the same way, or as best as you can as it may slip down a little. Finally, top with the slices of tuna also lying them horizontally as this makes it easy to wrap up. Roll up the wrap as tightly as you can, starting from the bottom. You want to end up with a fat Cuban cigar. Cut across the rolled wrap diagonally to make 3 pieces. Put the crabmeat into a bowl and add the mayonnaise, wasabi paste and oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally 2cm/about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat. Sprinkle over the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the bottom, to form a fat cigar and then slice on an angle into 3 pieces. The 2 recipes combined make 6 pieces
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.
Time 15m Yield 4 Number Of Ingredients 9 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.
Time 30m Yield 12 servings. Number Of Ingredients 14 Steps:
In a small bowl, mix the first five ingredients. , To serve, place about 1 tablespoon crabmeat in each lettuce leaf. Top with remaining ingredients. Drizzle with some of the sauce. Serve with remaining sauce.
More about “crab salad wrap recipes”
Time 1h15m Yield 8 serving(s) Number Of Ingredients 13 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.
