Pasta with Crab and Wild Mushroom Sauce
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Creamy Crab Roll-Ups
Makes32 appetizers
Prep Time20 min
chill Time
30 min
Time to Table50 min
An elegant appertizer, perfect to serve for any occasion, in any season.
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USED IN THIS RECIPE
Ingredients
1 pkg (227 g) Clover Leaf Crab Delectables™, Flake Style or Leg Style, very finely chopped like shreds
8 oz (250 g) Light, brick-style cream cheese, softened
2 tbsp (30 mL) Lemon juice
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each dried dillweed, salt and pepper
4 Large wheat flour tortillas, any flavour
4 blanched asparagus spears (approx)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Blend the crab shreds with the cream cheese, lemon juice, Dijon mustard, dillweed, salt and pepper until well mixed. Lay the tortillas out on a clean working surface. Divide the crab mixture equally between the tortillas, spreading in an even layer and leaving a 1-inch (2.5 cm) border around the edge.
- Place one or two pieces of blanched asparagus at one end of each tortilla. Roll up tightly to enclose the filling, making a pinwheel. Tightly wrap and chill for 30 minutes or for up to 24 hours. Slice each tortilla into 8 rounds; discard the ends.
Makes 32 appetizers.
Tips:
- Substitute red pepper, green onion, carrot, cucumber or green beans for the asparagus.
- Varying the flavours of the wraps and vegetable centres will make a colourful platter perfect for entertaining.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 70 | |
| Fat | 2 g | 3% |
| Saturated Fat | 1 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 5% | |
| Cholesterol | 5 mg | |
| Sodium | 210 mg | 9% |
| Carbohydrate | 9 g | 3% |
| Fibre | 0 g | |
| Sugar | 1 g | |
| Protein | 3 g | |
| Vitamin A | 2% | |
| Vitamin C | ||
| Calcium | 4% | |
| Iron | 4% |
Claims per serving
| Low in Fat | Low in Saturated Fat |
| Trans Fat Free | Low in Cholesterol |
