Summer Crab Wraps - Mexico
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Yields:
-
10 rolls
ingredients
- 8 ounces crabmeat, lump
- 1 large mango (or two small)
- 10 boston lettuce, leaves
- 3 green onions
- 1 teaspoon salt
- 2 ounces vermicelli rice
- 8 ounces cream cheese, at room temperature
- 2⁄3 cup cilantro, chopped
- 10 flour tortillas, Fajita sized
directions
- Cut mango into strips 1/2 inch by 2-1/2 inches.
- Cut lettuce in half, discarding center ribs.
- Trim each green onion into 2 5-inch lengths; slice lengthwise into very thin strips.
- Place salt and vermicelli rice in a pan of boiling water and cook until tender, for 2 to 3 minutes, then drain and rinse in cold water.
- For cheese spread; process cream cheese, cilantro and mint in a food processor until smooth.
- Working with 1 tortilla at a time, lightly moisten both sides with water, then spread a layer of cheese spread on tortilla.
- Partially cover lower third of tortilla with 1 piece of lettuce, 2 tbsp lump crab meat, 2 pieces of mango, end to end, and 1/4 cup vermicelli.
- Cover with 4 strips of green onion, then roll into a cylinder. Repeat with the remaining tortillas.
- Wrap each roll in plastic and refriderate for at least 2 hours to firm the cheese spread.
- When ready to serve, unwrap the plactic wrap and cut each roll in 4 slices.
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.