What a fantastic twist for an ultimately
succulent crab wrap...
Serves: (4)

Posted by Sandra
Prep Time: 15 min


2 strips of bacon, browned & chopped
1 small tomato, chopped (1/2 cup)
1 medium green onion, chopped (1 tablespoons)
½ lb. crabmeat, cooked & coarsely chopped (King or Dungeness preferably)
1 cup iceberg lettuce, finely chopped
¼ cup jarred red bell pepper, finely chopped
2/3 cup mayonnaise
1/8 teaspoon hot sauce
¼ teaspoon garlic powder
1/8 teaspoon Old Bay Seasoning
Salt & freshly ground black pepper to taste

4 flour tortillas (10”)


Cut the bacon strips in half and brown in a small skillet, drain and cool, and then finely chop into bits.

In medium bowl mix all of the ingredients as listed, including the bacon bits, (except not the tortillas).

Heat a large non-stick skillet over medium heat, place a tortilla into the dry skillet until it slightly bubbles; turn over doing the same—repeat with remaining three tortilla [this process removes its flour and tangy flavor].

Spread 2/3-cup crabmeat mixture on each tortilla; roll up, and then cut diagonally in half, and serve. ~ Enjoy!

1 comment:

sandra said...

If you roll these wraps tighter, you can also slice 1" thick to serve as appetizers--ENJOY!!


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