Crab Roll-Ups

Crab Roll-Ups

"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."
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20 m servings
Serving size has been adjusted!
Original recipe yields 28 servings

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  • Prep

  • Ready In

  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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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 i...

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 t...

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.

Yum! I made these for a beach get-together this past weekend. They were gone so quickly! Didn't change anything, except, I used red and green tortillas for color and they were even eaten by the...

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