Green & Red Tortilla Crab Rolls


2 large green flour tortillas, 12" diameter

2 large red flour tortillas, 12" diameter

1 can of flaked crabmeat, drained

5 Tbsp. cream cheese, softened

3 Tbsp. red pepper, finely diced

2 Tbsp. green onion, thinly sliced

1 medium size Roma tomato, seeded, drained and finely diced

2 Tbsp. mayonnaise

1-2 tsp. creamed horseradish

1/4 tsp celery seed

Salt and ground black pepper to taste

Makes 4 rolls.


  • In a medium size mixing bowl, combine all ingredients.
  • Spread 1/4 of filling mixture evenly on each tortilla to within 1/2 inch of the edge.
  • Roll up tortillas tightly in jelly roll fashion and wrap each separately in plastic wrap, twist ends and refrigerate overnight or at least for couple hours.
  • When 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.
TIP: For easy rolling have tortillas for at least 2 hours at room temperature.

Real Cooking

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