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Crab Roll-Ups

SUBMITTED BY: Emily Kort      PHOTO BY: June

"These festive pinwheels are the perfect finger food for the buffet table. Chutney is a wonderful surprise in the flavorful filling. Chock-full of goodies, they won't last long."
PREP TIME  20 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 28 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (.4 ounce) packet vegetable soup mix
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 (8 ounce) package imitation crabmeat, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mango chutney or chutney of your choice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 12 (8 inch) flour tortillas

DIRECTIONS

  1. In a bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour. In another bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour. Spread the spinach mixture on six tortillas. Spread the crab mixture on remaining tortillas. Place one crab tortilla over each spinach tortilla. Roll up tightly, jelly-roll style, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Cut each roll into seven slices. Refrigerate any leftovers.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2006 by June
OK this is going to be my holiday appetizer for 2006. I am having a Christmas party and going to several and these will be what I am taking. I made up a batch to test it out using the excuse it was a "new recipe". I followed the recipe exactly and it was fantastic. Make sure you do not leave out the chutney; it can usually be found in the steak sauces and marinades section. Major Grey brand is the easist to find and my favorite. Its sweetness really adds a contrast to the more salty spinach layer. After trial and error I figured out for the layers to end up exactly even after rolling, I could not start with the layers exactly on top of each other. Instead I offset the top crab layer around 2 inches towards the beginning of the roll and started with it picking and up the bottom layer. By the time I finished they were even. Defintely wrap in plastic and refrigerate at least an hour so that you can slice them in 1/2 inch slices. That is the perfect width. Enjoy!

22 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by Rather_B_Boating
Good, next time might try using real crab meat. Also, use red tortillas for color. Needs to be made several hours before hand (like the night before). No taste loss the next day. One trick to use, is to spread all mixture around the edges to make it stick. Roll center loosely, then roll tight around edges.

4 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by Jessica53214
These taste just like the spinach dip you put in a bread bowl. They were just average, with the crab and the chutney I thought they would have a really unique flavor.

0 users found this review helpful


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