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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them, shares Kitti Boesel of Woodbridge, Virginia. Ingredients:
1 package (8 ounces) reduced-fat cream cheese |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
3/4 cup finely chopped sweet red pepper |
1/2 cup shredded reduced-fat cheddar cheese |
2 green onions, finely chopped |
3 tablespoons minced fresh parsley |
1/4 to 1/2 teaspoon cayenne pepper |
6 flour tortillas (6 inches) |
Directions:
1. In a large bowl, beat cream cheese until smooth. Stir in the crab, red pepper, cheese, onions, parsley and cayenne. Spread 1/3 cupful over one side of each tortilla; roll up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours.
2. Cut and discard ends of roll-ups. Cut each into six slices. Place on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bubbly. Serve warm. Yield: 3 dozen.
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