Best 9 Crabmeat Rollups Recipes

CRABMEAT ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

CRAB ROLLS

Steps:

• In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
• Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

CRAB LASAGNA ROLL-UPS

Steps:

• In a bowl, combine the first nine ingredients. Add crab; mix well. Place about 1/3 cup on each noodle; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato sauce. Cover and bake at 350° for 30-40 minutes or until heated through.

CRAB TORTILLA ROLL-UPS

Steps:

• In small bowl, mix yogurt, cilantro, cumin, tomato and green onions.
• In 12-inch nonstick skillet, heat remaining ingredients except tortillas over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
• Spread 3 to 4 tablespoons salsa on each tortilla; top with about 2/3 cup crabmeat mixture. Roll up each tortilla; cut diagonally into thirds.

CRABMEAT ROLL-UPS

Steps:

• -Ina medium bowl, mix together the cream cheese and cocktail sauce until well blended.
• Stir in crabmeat, Swiss cheese, and green onion.
• Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly.
• -Wrapeach tortilla in plastic wrap, and refrigerate overnight.
• -Slicerolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

CRAB ROLL-UPS

Steps:

• In a large bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour. , In another large 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. Refrigerate for at least 30 minutes. , Cut each roll into seven slices. Refrigerate any leftovers.

CRAB SALAD ROLL-UPS

Steps:

• Stir the sliced black olives into the prepared crab salad.
• Combine the softened cream cheese with the crab salad mixture.
• Spread evenly on each flour tortilla.
• Tightly roll up the tortillas and wrap with plastic wrap.
• Refrigerate for 30 minutes to an hour.
• Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
• Discard the ends, or save for the cook (you) to sample.
• Secure with toothpicks, if desired.

CRABMEAT ROLLUPS

Steps:

• Melt cheese and 8 ounces butter or margarine in a double boiler. Cool and stir in crabmeat. Stir until spreadable. (Butter and cheese will separate, but will blend after stirring).
• Cut crusts off of the bread slices and roll each piece of bread flat with rolling pin. Spread crab mixture onto each flattened bread slice. Roll the bread up around the crab spread.
• In a medium size sauce pan, melt the remaining 8 ounces butter or margarine. Dip rolls in it and then roll in sesame seeds. Place seam sides down in a shallow baking dish or cookie sheet and freeze. After rolls are frozen, cover with foil.
• When ready to serve, partially thaw the roll ups, and cut each roll into fourths. Broil the roll ups until browned, about 3 to 5 minutes.

CRABMEAT ROLL-UPS

Steps:

• 1. Heat oven to 350 degrees.2. Mix crabmeat, cheese, zucchini, celery, onion, chili sauce and salt. 3. Remove crusts from each bread slice. Roll each slice to about 1/4-inch thickness. Spoon crabmeat mixture across center of each slice. Bring sides of bread up over crabmeat mixture secure with toothpicks.4. Place roll-ups, seam sides down, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Brush with butter. Bake uncovered about 25 minutes or until golden brown and hot.5. While roll-ups are baking, make Avocado Sauce. Serve sauce over roll-ups.Avocado Sauce1/2 cup sour cream1/4 teaspoon salt1 medium tomato, seeded, chopped and drained1 medium avocado, choppedHeat sour cream and salt in 1-quart saucepan over low heat, stirring occasionally, just until warm. Gently stir in tomato. Heat 1 minute remove from heat. Gently stir in avocado.NUTRITION FACTS: 1 Serving: Calories 380 (Calories from Fat 200) Fat 22g (Saturated 10g) Cholesterol 75mg Sodium 950mg Carbohydrate 34g (Dietary Fiber 4g) Protein 16g % DAILY VALUE: Vitamin A 16% Vitamin C 10% Calcium 22% Iron 14% DIET EXCHANGES: 2 Starch 1 Medium-Fat Meat 2 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.