Crab Roll-Ups Recipe
- 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
- 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.
