green flour tortillas, 12" diameter
large red flour tortillas, 12" diameter
of flaked crabmeat,
Tbsp. cream cheese, softened
Tbsp. red pepper, finely
Tbsp. green onion, thinly
medium size Roma tomato,
seeded, drained and finely diced
tsp. creamed horseradish
tsp celery seed
and ground black pepper
For easy rolling
have tortillas for at least 2 hours at room temperature.
a medium size mixing bowl, combine all ingredients.
1/4 of filling
mixture evenly on each tortilla to within 1/2 inch of the edge.
up tortillas tightly
in jelly roll fashion and wrap each separately in plastic wrap, twist
and refrigerate overnight or at least for couple hours.
ready to serve, trim
and discard 1 inch from each end. Slice tortillas in 1 inch rounds and
arrange cut side up on serving plate.